This meringue dessert recipe is one of the most fun spring desserts we’ve ever made — and so easy!
Years ago, when Helene of Malibu Farm was first opening up shop on the Malibu Pier, we gathered with the team from Jenni Kayne for a spring cooking class whose recipes we still rely on to this day. This recipe from Helene was a complete hit with layers of seasonal berries, fresh cream and that light crisp of meringue that is hard to define.
Meringue is whipped, spread on a baking sheet, tossed with gorgeous fillings and gently folded up like a jelly roll. The creamy insides and perfectly toasted meringue edges are a great way to show off spring’s new crop of berries.
Consider this for Easter brunch or for your first al fresco dinner of the season. Be sure to check out all the other recipes from Helene HERE.
Malibu Farm’s Simple Berry Meringue
3 egg whites
3/4 cup sugar
3/4 cup sliced almonds – skin on
2 cups of assorted berries and fruit
In a mixer, using the whisk attachment, whisk the egg whites until soft peaks form. Slowly add the sugar until the peaks are medium stiff – don’t over whip. About 4 minutes total.
Lay a piece of greased parchment paper on a sheet pan and spread the whipped egg whites to cover about 1 inch think. Spread sliced almonds all over the top.
Bake in a pre-heated 375 degree oven for about 10 minutes until slightly browned and just cooked through but still moist inside.
Take out of the oven and flip upside down onto a new piece of parchment paper.
Whip 2 cups of heavy cream with 2 tablespoons of sugar until medium soft peaks. (The amount of sugar is optional and to taste.)
Let the meringue cool for a few minutes, then spread a generous layer of cream inside and top with the berries. Roll it up, like a jelly roll cake. Place in the fridge until ready to serve. Garnish with mint (optional) before serving.