Warm Fruit Meringue Pudding for Valentine’s Day
A gorgeous meringue flavoured with black forest icing sugar served with mixed berries, chocolate and cream. Delicious.
Feeds 6 hungry people (can be served cold 2-3 days after it’s made)
– 4 large egg whites at room temperature
– 120g caster sugar
– 120g icing sugar (I used Sugar and Crumbs Black Forest Icing)
– 20g cocoa powder
– Preheat the oven to 100°C and line two baking trays with greaseproof paper.
– Using a mixer whisk the egg whites until they start to make stiff peaks.
– With the whisk still going start to add one tablespoon of sugar at a time until it’s mixed in well. The mix will go shiny.
– Remove the mix from the whisk and sieve in the icing sugar/cocoa powder. (If you want plain meringue use plain icing and no cocoa powder)
– Using a metal spoon or spatula fold in the icing sugar.
– Put heaped tablespoons of the mix on the baking trays and bake for 1 hour until the meringue has a crisp shell.
– Place the meringues on a cooling wrack and leave to cool.
– 500g frozen summer fruit
– 2 tablespoons of glace cherries, roughly 10
– 100ml red wine- 100ml cranberry or apple juice
– sugar to taste
– 100g chocolate grated
– 300ml double cream lightly whipped
– mint leaves finely sliced but extra for decoration if you fancy
– Pop all the frozen fruit and cherries into a saucepan with the wine and juice.
– Place the pan on a low heat and allow the fruit to defrost and warm up.
– When the juice and fruit are hot and the liquid is bubbling take off the heat.
– In a bowl whisk up the double cream until it starts to thicken but not too much.
– Crumble up the meringue in a glass or bowl, spoon the warm/hot fruit over it and serve with a blob on cream, sprinkle of grated chocolate and mint.
– I like doing this in little layers so you get a nice mix with each spoon full.
It looks fabulous in the individual glasses.
Sprinkling with chocolate might seem messy but it really adds a lovely extra flavour that compliments the fruit and meringue so well.
It’s a fantastic sharing pudding.
I love making a huge plate full and allowing everyone to have it together around the table. It’s a great way to show off the meringues too!