Coconut and Pistachio Meringues with Berries

Serves 6

by Judy Barden Next month:

Lamb tikka with spiced carrot salad in flatbread

We are coming into the summer months where fresh red berries will be at their best. One of the most delicious desserts and a favourite with everyone is when they are teamed with meringue. Here I have added coconut and pistachio for a change. Enjoy!

Ingredients

3 large egg whites 180g caster sugar plus 2 tbsp extra 1 tsp cornflour 1 tsp white wine vinegar 50g desiccated coconut 50g unsalted, shelled pistachio nuts, finely chopped 300g strawberries, hulled and halved if large 300g raspberries 1 tbsp lemon juice 200ml double cream 100ml Greek yogurt

Heat the oven to 180C / fan oven 160C / gas 4

Line 2 baking sheets with baking parchment

Whisk the egg whites until stiff, then whisk in the sugar a little at a time until the mixture is stiff and shiny. Stir in the cornflour and vinegar. Now using a large metal spoon fold in the coconut and half the pistachios.

Divide the meringue evenly into 6 large dollops (you may need to do 3 on each tray).

As you put them in the oven, turn down the oven to 150C/Fan 130C/gas 2 and cook the meringues for 50-60 minutes without opening the door. Turn off the oven and let the meringues cool in the residual heat of the oven.

Mix all the berries with the lemon juice and 2 tbsp caster sugar about an hour before serving and they will release their juice. In a bowl whip the cream and yogurt until softly whipped.

To serve, place a meringue on a serving plate, top with a spoonful of the cream mixture the berries, a little juice and then sprinkle with remaining pistachios

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