Meringue medallions with mascarpone and berries

Meringue medallions with mascarpone and berries

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  • For the meringue:
  • 4 free-range egg whites
  • ¼ t cream of tartar
  • 220 g caster sugar
  • ½ t vanilla extract
  • ½ t white vinegar
  • 1–2 cups mascarpone
  • 200 g mixed berries
  • For the gold drizzle:
  • 2 t edible gold dust
  • 3 t alcohol (e.g. vodka)

Cooking Instructions

Preheat the oven to 110°C. Beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar, then beat until stiff and glossy. Fold in the vanilla and vinegar.

Line large baking trays with baking paper. Spread thin rounds of meringue mixture onto the baking paper – some small, some a little larger – I like them different sizes.

Bake for 1 hour. Turn off the heat and leave to cool in the oven.

Spread with mascarpone and stud with berries and layer to make a tower if you like.

Mix the gold dust and alcohol to form drizzle and use to gild the meringue tower.

Browse more meringue recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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