Soft Swiss Meringue with Berries and Almond Anglaise Recipe | NZGFG

Ingredients

• Raspberry Coulis:
• 65 ml (2 fl oz) plain Sugar syrup*
• 300 g (10 1/2 fl oz) raspberry purée (you can use store-bought or make your own)*
• Meringue:
• 4 free-range egg whites
• 220 g (7 3/4 oz/1 cup) caster (superfine) sugar, plus extra for dusting
• Raspberry Filling:
• 400 ml (14 fl oz) thick (double) cream
• 100 g (3 1/2 oz) raspberries, crushed
• Almond Anglaise:
• 250 ml (9 fl oz/1 cup) milk
• 250 ml (9 fl oz/1 cup) pouring (single) cream
• 75 g (2 1/2 oz/ 1/3 cup) caster (superfine) sugar
• 4 free-range egg yolks
• Frangelico or almond liqueur, to taste
• To Garnish:
• 150 g (5 1/2 oz) strawberries, halved
• 150 g (5 1/2 oz) blackberries
• 150 g (5 1/2 oz) raspberries
• 70 g (2 1/2 oz) flaked almonds, toasted
• Icing (confectioners’) sugar, for dusting
• *Sugar Syrup (makes 400 ml):
• 250 g (9 oz) caster (superfine) sugar
• * Raspberry Puree:
• 150 g (5 1/2 oz) frozen raspberries
• 40 g (1 1/2 oz) caster (superfine) sugar
• 2 tsp lemon juice
• 1/3 tsp finely grated lemon zest