Summer berry meringue

Fill Fiona Cairns' pretty petal topped meringue with summer berries of your choice or whatever is in season
By Fiona Cairns
Summer berry meringue
  • Rating:
  • Serves: 12
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: easy


For the meringue

  • 4 tsp cornflour
  • 4 tsp white wine vinegar
  • 8 egg whites
  • pinch salt
  • 400 g caster sugar
  • pink food colouring

For the filling

  • 600 ml double cream
  • 2 tsp tbsp vanilla extract
  • 2 tsp rose water
  • 4 tbsp icing sugar
  • 800 g berries, such as strawberries, raspberries, blueberries, cherries
  • edible glitter, (optional)
  • 15-20 rose petals

Tips and Suggestions

If you are using roses to decorate, use unsprayed petals - homegrown rather than shop bought blooms.


1. Line 2 baking sheets with baking parchment. Preheat the oven too 210ºC/fan 200ºC/410ºF/gas 7. Draw 3 circles on baking parchment, the first 10cm in diameter, another 18cm and the last 25cm (use plates, saucers or cans as a guide).

2. Stir together the cornflour and vinegar in a small bowl until well blended. In a large, clean bowl, whisk the egg whites and salt with a handheld whisk, or in an electric mixer, until they hold their shape in soft peaks.

3. Add the sugar 1 tbsp at a time, alternating with
a little of the cornflour. The meringue should be thick, shiny and marshmallowy.

4. Using a spatula, spread the mixture into the 3 drawn circles. Dip the end of a skewer, or a teaspoon handle, into the pink food colour and swirl over the meringues.

5. Put the meringues in the oven and immediately reduce the temperature to very low - 80ºC/fan 70ºC/175ºF/ gas 1/4. Bake for 1 and 3/4 to 2 hours. They should be crispy and dry on the outside and may be a bit cracked, which is fine.

6. Turn the oven off, leave the door slightly ajar and allow them to cool completely in the oven.

7. Whip the cream until soft peaks form, adding the vanilla, rosewater and sugar, to taste.

8. Place the largest meringue circle on a cake stand or serving plate. Spread with some cream, sprinkle over some berries, add a little more cream, then place the medium meringue on top.

9. Repeat with the remaining cream and berries and top with the smallest disc. Dust with icing sugar and a little glitter, if liked, and throw over the rose petals, letting them fall casually on and around.

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