Summer berry rose-scented meringue

Summer berry rose-scented meringue

By
From
Bake and Decorate
Serves
12
Photographer
Laura Edwards

All the aromas, flavours and colours of summer. Tiers of crisp, candy-striped meringue with a marshmallowy centre, oozing with a subtle rose-vanilla cream, packed with berries and strewn with rose petals.

For the meringue

Ingredients

Quantity Ingredient
1 Exotic fruit chewy meringue, unbaked
1 pot pink food colour paste or liquid food colour

For the filling

Quantity Ingredient
600ml double cream
2 teaspoons vanilla extract
or 1 vanilla pod, seeds scraped
2 teaspoons rosewater
4 tablespoons icing sugar, plus more to dust (optional)
800g berries of your choice
1 pot clear edible glitter, (optional)
15-20 rose petals

Method

  1. Spread out 3 circles of meringue. Dip the end of a skewer, or a teaspoon handle, into the pink food colour (if using food colour paste, dilute with a very little water first) and swirl over the meringue, then bake as described. The circles should be crispy and dry on the outside and may be a bit cracked, which is fine. Leave the oven door slightly ajar and allow to cool completely.
  2. Whip the cream until soft peaks form, adding the vanilla, rosewater and sugar, to taste. Place the largest meringue circle on a cake stand or serving plate. Spread with some cream, sprinkle over some berries, add a little more cream, then place the medium meringue on top. Repeat with the remaining cream and berries and top with the smallest disc. Dust with icing sugar and a little glitter, if liked, and throw over the rose petals, letting them fall casually on and around.
Tags:
Baking
Cakes
decorating
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