Mulberry Meringue Mess! Or mmm, as I call it, due to alliteration and deliciousness. I freaking love mulberries, so much so that I planted a mulberry tree in my backyard. Best.decision.ever.
If you are without your own personal mulberry crop, the best thing to sub with would be a mixture of raspberries and blueberries, I think. But really, any berries would do – blackberries, cherries, even strawberries. But dayum, nothing comes close to that rich, sweet, almost wine-y taste of a mulberry. I LOVE THEM.
And speaking of love, this is kind of a sexy dessert, right? There’s something about those rivers of mulberry juice, and the whipped cream mountain. It would be perfect for a romantic evening.
The amazing Katie from Butterlust (definitely check that lady out) left a comment on my Brownie Cake, mentioning that it was kind of romantic too – and it totally is! But honestly, I think I’m just really into piling delicious things on plates at the moment. Is there anything more delicious looking than a dessert that really is toweringly tall? No sir.
With them delicious berries, all I wanted was some vanilla-scented whipped cream and perfectly light, sweet puffs of meringue. The three together are perfect, as we all know. Nothing could be simpler or more complete.
And because I’ve got these berries burning a hole in my fridge, I think I’m gonna whip up a mulberry ice cream later in the week! GAH so excited about it. Anyway, that’s all from me bb’s. Stay cool and don’t forget to vote in the Saveur Food Blog comp (for me, obvs)!
- 2 egg whites
- ½ cup (110g) caster sugar
- 1 cup (250ml) heavy whipping cream
- 1 tsp vanilla
- 1 cup mulberries (or other berries of your choice)
- sugar, to taste
- Preheat the oven to 100C/210F, and line a baking tray with baking paper.
- Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment and beat on a medium speed until soft peaks form. Turn the speed up to high and stream in the sugar, 1 tbsp at a time, going slowly.
- Continue whisking for about three minutes, and then stop the machine. Take a small amount of the meringue and rub it between your fingers - if you can feel any granules of sugar, you need to keep whisking, when it feels smooth, it's done.
- Using a spring-loaded ice cream scoop, drop rounded 2-3 tbsp sized heaps of meringue onto the lined baking sheet (I like this shape, but you can use a spoon or pipe them, whatever works).
- Bake the meringues for an hour and a half, and then, if you like them crispy and marshmallowy, let them cool completely in the oven. If you like crispy and chewy, take them out of the oven to cool.
- Whip the cream and vanilla to soft peaks and set aside.
- Place the mulberries (or other berries) into a small saucepan with a tbsp of water, and about the same of sugar. Cook on a low heat, until the berries just soften, then remove the berries, leaving the juice behind, taste and add more sugar if you want it. Cook the juice for another minute or two, just to thicken it, and then pour it over the berries and leave them to cool.
- To serve, pile the meringues, whipped cream and berries up into a mound, and then attack it with spoons!