Decadent Berries

With the summer berry season starting to draw to a close,  I wanted to enjoy the last of them in a truly luscious dessert.  I chose fresh South Island cherries and local blueberries for the topping, served with our own home grown strawberries on the side.

It was so good - I am including the recipe so you can enjoy it too!

The basic tray baked meringue recipe I sourced from Jamie Oliver's book - Jamie at Home which I received as a birthday present last year.    The recipe looks long - but it is very simple and easy to make!  Here is my slightly modified version.

• 4 large egg whites
• 1 1/4 cups raw sugar
• Pinch salt
• Block of good quality chocolate, melted
• 1 1/2 cups cream
• 2 ounces icing sugar, sifted
• Zest of 1 orange
• Assorted berries

Preheat your oven to 300 degrees F and line a baking sheet with a sheet of waxed paper. Whisk your egg whites on medium until they form firm peaks.  With your mixer still running, gradually add the sugar and pinch of salt. Turn mixer up to the highest setting and whisk until mixture is white and glossy.  Pinch some between your fingers - if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.

Spoon onto baking paper. Using the back of a spoon, shape and swirl it into a rectangle. Bake for 1 hour or until crisp on the outside and a little soft and sticky inside. 

Whip cream and icing sugar until it forms smooth, soft peaks. Spoon over the cooled meringue.  Add berries and drizzle with melted chocolate and zest. Serve straightaway. If you're making this in advance, get everything ready and assemble at the last minute.

Yum.