Summer Berry 'Mess' with Greek Yoghurt & Cinnamon Meringues
- 3 chips of fresh berries, (I like to use a combination of different berries, blue, black, raspberries, strawberries)
- 2 cups of Greek yoghurt
- 2 cups of whipped cream
For the cinnamon meringues
- 4 egg whites
- 140gr caster sugar
- 80gr brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons chopped hazelnuts
Pre heat oven to 120C.
Place the egg whites and sugars in a metal bowl over a pot of simmering water, stir till the sugars are dissolved. Pour into a bowl of a freestanding mixer and whisk on high speed for 10 minutes. Fold in cinnamon and nuts, place large scoops onto baking paper and bake for 2 hours, allow to cool completely before storing. They will easily keep for a week in an air tight container.
To serve this pudding you can have a lot of imaginative fun with the presentation. Either go for one large glass or serving bowl and arrange all the ingredients as perfectly, or loosely as you wish - or you may prefer to serve individual portions using wine or elegant water glasses with the ingredients layered upon each other.
Start with a base of crushed meringues then add cream, berries, more meringues and so on. Garnish with fresh berries and small picked mint leaves then dust lightly with icing sugar.