Hazelnut Meringues with Mascarpone and Raspberries
Complete the finishing touches to any dinner party with this scrumptious dessert - a splendid Hazelnut Meringue creation flavoured with mascarpone and filled with fresh raspberry zest.
Ingredients:
- 3 egg whites
- 150g castor sugar
- 1 tablespoon cornflour
- 50g ground hazelnuts
- 1 x 250g tub South Cape Mascarpone
- 1 x 200mL tub berry fruit yoghurt
- Fresh raspberries and/or strawberries
- Icing sugar
Method:
Place a heavy metal baking tray or pizza stone in the oven and preheat to 200°C for at least 10 minutes until well heated through (this will ensure a crisp base to your meringues and keep cooking time to a minimum).
Whisk egg whites with an electric hand beater just until soft peaks form. Add sugar and cornflour all at once and continue whisking on high speed for at least 5 minutes to form a stiff meringue. Gently fold in hazelnuts until just combined.
Place a sheet of bakin paper on a large baking tray. Using a large spoon, dollop the mixture into 4 or 6 high mounds onto the baking tray, allowing as much room as possible to spread. (They will flatten out during cooking). Place tray directly on the preheated heavy metal baking tray or pizza stone.
Reduce oven to 180°C and cook for 30 minutes. Remove from oven and leave for a minute or two before peeling from the paper and cooling on a wire rack. When cold, seal meringues in plastic bags or an airtight container until required - they will last several days.
Combine South Cape Mascarpone and yoghurt in a bowl. Using an electric hand beater, beat until mixture forms soft peaks. Place meringues on individual plates. Spoon a good dollop of mascarpone mixture into the centre of each meringue.
Scatter berries on top and dust with icing sugar if desired.
Makes 4 large or 6 smaller serves.
HANDY HINT!! Pressed for time? Buy ready-made meringues.
AND REMEMBER... There meringues can be made with any flavoured yoghurt or fruit. In summer, try apricot yoghurt topped with fresh sliced peaches. Crushed fresh berries can also be stirred through the mascarpone mixture.
