A light and lovely dessert that makes the most of juicy strawberries and blueberries. They’re served with melt-in-the-mouth meringue that’s delicately flavoured with rose water
- 2 large egg whites
- 100g (3½oz) caster sugar
- Pinch of cream of tartar
- ¼ teaspoon rose water
- Pink liquid food colouring
- For the poached berries
- 150ml (5fl oz) dessert wine (we used Brown Brothers Orange Muscat)
- 2tbsp caster sugar
- 200g (7oz) blueberries
- 250g (8oz) strawberries, hulled and halved if large
- 150ml (¼ pint) double cream, whipped
- Piping bag, fitted with a large star nozzle
- Baking sheet, lined with baking parchment
Heat the oven to Gas Mark ½ or 120°C. Put the egg whites into a heatproof bowl with the sugar and cream of tartar. Rest the bowl over a pan of simmering water and whisk constantly, with an electric mixer, until the sugar has dissolved and the whites are warm to the touch. This will take about 4 mins.
Add the rose water and a few drops of the food colouring and continue whisking for another 5 mins, until the meringue becomes glossy and forms stiff peaks.
Spoon the mixture into the piping bag and pipe 12 swirls on to the baking sheet. Bake for 50 mins to 1 hour, until firm.
To poach the berries: Pour the wine into a small pan. Add the sugar and blueberries. Heat gently for a few mins, stirring occasionally, until sugar dissolves. Turn off the heat, add the strawberries and leave to cool.
Sandwich the meringues together with a spoonful of whipped cream and serve with the poached fruits.
Top tip for making Poached berries with rose swirls
The unfilled meringues will keep in an airtight container for up to 2 weeks.