Rose Berry Meringue


6 egg whites

350g castor sugar

1 tbsp. corn flour

1 tsp. vinegar



500g Galbani Mascarpone

100ml cream

2 tbsp. sifted icing sugar

Rose water syrup to taste

Fresh berries



Preheat the oven to 130°C.

Line a large oven tray with lightly greased baking paper.

Using an electric beater, whisk the egg whites until soft peaks form.

Add the castor sugar 1 tbsp. at a time, beating well before adding the next spoon. The mixture should be thick and glossy and the sugar dissolved.

Add the corn flour and vinegar and beat until combined.

Spoon the mixture onto the baking tray and spread into a round shape, making a slight dent in the centre.

Bake the meringue for an hour, turn off the oven and leave the meringue in the oven with the door open for 1 to 2 hours or until completely cooled.

Whisk the smooth Galbani Mascarpone, cream and icing sugar together. Add the rose water to taste.

Spoon onto the meringue, top with berries and fresh mint and serve immediately.

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