Ingredients
- 6 large free-range egg whites
- 300 gr. golden caster sugar , plus extra for sprinkling
- 1 big pinch of sea salt
- 500 gr. mixed fresh berries , such as strawberries, raspberries and blackberries
- 1 teaspoon vanilla bean paste
- 1 splash of balsamic vinegar
- 1 vanilla pod
- 250 ml double cream
- 1 tablespoon icing sugar
- 250 gr. fat-free Greek yogurt
- 2 tablespoons hazelnuts , optional
- 50 gr. dark chocolate 70% cocoa solids
Method
- Preheat the oven to 130 ºC.
- Place the egg whites into a squeaky clean and dry bowl.
- Beat with an electric whisk on a medium speed until it forms stiff peaks.
- With your mixer still running, gradually add the caster sugar and salt, then whisk on a high speed for 7 – 8′, or until white and glossy.
- To test whether it’s done you can pinch some between your fingers, if it feels completely smooth it’s ready, if it’s slightly granular it needs a little more whisking.
- Line 2 large baking trays with greaseproof paper.
- Divide the mixture between each tray, then use the back of a spoon to shape and swirl it across the trays, leaving a 3 cm gap around the edges.
- Bake in the oven for 70′, or until crisp on the outside and a little soft and sticky inside.
- Once cooked, leave the meringues to cool.
- Meanwhile, halve or quarter any large strawberries, then place the fruit in a bowl.
- Add 1 teaspoon of caster sugar, the vanilla bean paste and balsamic, stir well, then leave aside to macerate.
- Halve the vanilla pod lengthways, scrape out the seeds, then add to a large bowl with the cream and icing sugar.
- Whip until soft peaks form, then fold in the Greek yoghurt.
- Toast the nuts in a dry frying pan, if using, until golden, then lightly crush in a pestle and mortar.
- Gently melt the chocolate in a small pan over a low heat.
- Spoon half the vanilla cream over one of the cooled meringues and spread it out to the edges.
- Top with half the berries, half the melted chocolate and half the nuts.
- Layer over the second meringue and repeat with the remaining ingredients.