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Berry Meringue Mess

An easily prepared and delicious looking dessert. Could be served with other products in the Carte D’Or range to add colour or give a seasonal feel.
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  • Serves


  • Difficulty


  • 4 scoops of Carte D'Or Mascarpone and Red Fruit Coulis Ice Cream (112g/200ml)
  • 250g mixed berries (Strawberries -quartered, Raspberries, Blueberries etc)
  • 50g icing sugar
  • 50g caster sugar
  • 2 egg whites
  • 1 stalk of redcurrants, for decoration
  • 1 Line a baking tray with baking parchment. Pre heat the oven to 120C/ 100C fan / 1/2 gas.
  • 2 Mix together the 2 types of sugar. Then in a clean bowl, using an electric whisk, beat the egg whites to a stiff peak.
  • 3 Add 1/3 of the sugar and whisk until glossy. While still whisking slowly add the remaining sugar until the peaks are stiff and glossy
  • 4 Use a piping and to pipe the meringue mixture into small peaks on the baking paper.
  • 5 Bake for 1 hour, then turn the oven off and leave the meringues in the oven to cool.
  • 6 The assemble, place the prepared berries in a bowl.
  • 7 Break up the meringues slightly and add to berries, toss together.
  • 8 Divide the berry mixture between 4 dessert dishes.
  • 9 Scoop a ball of Carte D’Or Mascarpone and Red Fruit Coulis Ice Cream and place on top of the berry mixture.
  • 10 Serve topped with a few redcurrants.