Berries with Meringues and Cream from A Year in a Scots Kitchen by Catherine Brown
Berries demand simple foils and easy combinations. The crusty crunch of meringue with a squidgy marshmallow centre, plus sweet mellow cream, is the richest feast of flavours and textures.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- 125 ml (4 fl oz) rum-pot liqueur or crème de cassis
- 1 teaspoon vinegar
- 2 teaspoons cornflour
- 500 g (1 lb) mixed berries
- 300 ml (10 fl oz) whipping cream
- 6 large egg whites
- 350 g (12 oz) caster sugar
- pinch of salt
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