Fire and Ice Winter Berry Meringue Pie

cook 30 mins
  • 400 g (13 oz) frozen fruits
  • 250 g (8 oz) mascarpone
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons icing sugar
  • 3 tablespoons crème de cassis or cranberry juice
  • 1 x 25 cm (10 inch) sponge flan base
  • 3 large egg whites
  • 150 g (5 oz) caster sugar
  • redcurrants or other berries, to decorate (optional)
  • Line a baking sheet with baking paper.
  • Place the frozen fruits in a bowl or food processor with the mascarpone, vanilla paste, icing sugar and crème de cassis or cranberry juice. Beat or pulse until very thick and smooth.
  • Spread the fruit mixture over the sponge base in a thick, even layer. Place on the prepared baking sheet, then cover loosely with clingfilm and chill in the freezer for about 15 minutes.
  • Meanwhile, make the meringue mixture by whisking the egg whites until they form soft peaks. Gradually add the caster sugar, a spoonful at a time, whisking well between each addition, until the meringue is thick, glossy and forms stiff peaks.
  • Spoon the meringue mixture over the flan, using the back of the spoon to create peaks. Slide under a preheated hot grill for 1–2 minutes, until the top is beginning to colour nicely.
  • Cut into wedges, decorate with redcurrants or other berries, if desired, and serve immediately.
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