A beautifully seasonal meringue topped with blueberries – a true taste of summer. This recipe uses a slightly different method for making the meringue, which gives it a wonderfully crisp exterior and marshmallow-soft centre. The yoghurt cream is a lovely twist – lighter than the usual mascarpone version and, in my opinion, even more delicious. Just be sure to use a good-quality full-fat Greek yoghurt (not light, and not regular yoghurt). This meringue with yoghurt cream and blueberries is simply irresistible.
Ingredients for the meringue:
- 4 egg whites (160 g)
- 260 g caster sugar
- 1 teaspoon lemon juice
Place the egg whites and sugar in a heatproof bowl (glass or metal). Set the bowl over a pan of gently simmering water (the bowl should not touch the water). Whisk constantly until the mixture is warm, slightly foamy and the sugar has fully dissolved. Transfer to a mixer and whisk until thick, glossy and completely cool. Add the lemon juice and whisk briefly to combine.
Line a baking tray with parchment and draw a 19 cm circle. Spoon the meringue onto the circle and shape it.
Bake at 120°C for 2–2½ hours, until crisp on the outside and base. Turn off the oven and leave the meringue inside for 2 hours, then slightly open the door and allow to cool completely.
Ingredients for the yoghurt cream:
- 200 ml double cream, chilled
- 150 ml Greek yoghurt, chilled
- 1 tablespoon icing sugar
- 1 teaspoon vanilla paste or vanilla sugar
Whip all ingredients together until thick and smooth.
To finish:
- 200 g blueberries
Spoon the yoghurt cream over the meringue and top with blueberries.
Enjoy!
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