115g eggs whites

225g castor sugar        

Put the eggs whites and sugar into a glass of metal bowl and set over a pan of simmering water (don’t boil the water otherwise this will cook the eggs whites). Stir the mixture until the sugar dissolves and the mixture is warm to the touch.

Transfer the mixture your mixing bowl of your electric mixer and suing the whisk attachment whisk until thick and cool. This should take approximately 15 minutes and your meringue should hold ‘stiff peaks’.

Prepare 2 baking trays lined with non-stick baking paper and using your largest serving spoon, drop 6 big dollops of the meringue mixture onto a baking tray, make a plateau on the top and place the trays into the oven and bake for 1-2 hours

220g Fresh or frozen raspberries

50g Sugar or to taste

Lemon juice to taste

 

Place the raspberries into saucepan and bring to the boil, add the sugar and stir to dissolve, place into a blender and puree, strain into a small bowl through a very fine sieve to remove the any seeds. Adjust the tartness by adding lemon juice to suit your tastes. Cool until required and set aside

Fresh strawberries, raspberries, blueberries, red currants etc. About 75 grams per serving

300ml fresh cream – for whipping

Caster Sugar – to taste

Vanilla Extract – to taste

Whip together to medium peak, set aside in fridge and use as required.

250g caster sugar

225 g water

Bring the sugar and water to a simmer in a copper or heavy based saucepan. You can add food colouring to the syrup before cooking for a vibrant and kitch finish. Use a pure bristle pastry brush dipped in cold water to brush the inner sides of the pan to prevent sugar crystals forming while simmering. Do not stir the sugar as this will cause the syrup to crystallize and become hard.
Using a sugar/jam thermometer, cook the syrup until it reaches 155°C (this is known as the hard crack stage).
Immediately remove from the heat and plunge the pan into cold water to halt the cooking.
To spin the sugar, take a whisk with the bottom snipped off with pliers, so that you have a whisk that is simply a handle with spikes. Alternatively you can take two forks placed back to back and hold tightly. Dip the whisk into the syrup and flick the whisk back and forth over a broom handle or rolling pin to create long hair like strands. Next gather up the strands of spun sugar and create your shape by simply moulding the strands in your hands.

Place some whipped cream on the top of the baked meringue and then sprinkle with mixed berries.

Place the raspberry coulis in a sauce bottle and then squirt in a circular pattern around the plate.

Place the berry topped meringue in the middle of the place, do this on all of your servings.

The make the spun sugar nests and place on top of the filled berry meringue and serve immediately