Triple Berry And Meringue Streusel
3 large egg whites
90 g castor sugar
25 g flaked almonds
15 g coconut flakes
¼ tsp (1.25 ml) ground cinnamon
55 g flour
45 g brown treacle sugar
1 Tbsp (15 ml) lemon zest
½ tsp (2.5 ml) ground nutmeg
15 g butter, cold and cubed
Filling
300 g blueberries
300g strawberries
250 g raspberries
30 g corn flour
45 g brown treacle sugar
¼ C (60 ml) cranberry juice
40 g crystallised ginger, finely chopped
2 tsp (10 ml) lemon zest
Type of dish
Oven bakes
Baking
Desserts
Occasion, extravagance & level of difficulty
Sophisticated
Luxury
Can be prepared in advance
special occassions
Cooking appliance
Oven
Bread, cakes and pastries
Cakes & tarts
Flavour
Sweet
Recipe for
8 People
Temperate range
Warm
PreparationPreheat oven to 100 ºC.
Streusel
To prepare the streusel, place the egg whites in the bowl of a cake mixer and beat until foamy. Gradually add the castor sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold in the ground almonds, coconut, and ¼ tsp (1.25 ml) cinnamon. Spread as evenly as possible onto a baking tray lined with baking paper. Bake for 2 hours, and then turn the oven off and allow the meringue to completely dry and cool down in the oven. Once dry, crumble the meringue into 1 cm pieces.
Combine the flour, brown treacle sugar, lemon zest and nutmeg in a bowl and cut the butter into the mixture until it resembles rough bread crumbs. Stir in the meringue pieces.
Filling
Preheat the oven to 180 ºC.
Combine all the filling ingredients in a bowl and toss them well. Spoon the filling into the pan and top with the meringue streusel mixture. Bake for 20-25 minutes or until the berries start to bubble. Serve warm.
Cooking time: 2 hours
Streusel
To prepare the streusel, place the egg whites in the bowl of a cake mixer and beat until foamy. Gradually add the castor sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold in the ground almonds, coconut, and ¼ tsp (1.25 ml) cinnamon. Spread as evenly as possible onto a baking tray lined with baking paper. Bake for 2 hours, and then turn the oven off and allow the meringue to completely dry and cool down in the oven. Once dry, crumble the meringue into 1 cm pieces.
Combine the flour, brown treacle sugar, lemon zest and nutmeg in a bowl and cut the butter into the mixture until it resembles rough bread crumbs. Stir in the meringue pieces.
Filling
Preheat the oven to 180 ºC.
Combine all the filling ingredients in a bowl and toss them well. Spoon the filling into the pan and top with the meringue streusel mixture. Bake for 20-25 minutes or until the berries start to bubble. Serve warm.
Cooking time: 2 hours