Prep 20 m
Cook 40m


    For the meringue

    4 egg whites

    1 ¼  cups castor sugar

    1 tsp cream of tartar


    For assembly:

    284ml carton cream

    1 carton raspberries / strawberries


    For caramel sugar:

    3 tbsp granulated sugar

    6 tbsp water


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Ingredient Substitution Guide


1. Beat all the meringue ingredients for 15 minutes. Pipe into tiny rosettes or whirls and bake on low temperature, 100°C, for 15-20 minutes, or until cooked. Allow to cool.

2. Pipe a pyramid of cream in the centre of a flat plate. Press meringue kisses into cream and stud with raspberries or strawberries.

3. Melt the sugar in a non-stick pan slowly, allow it to go slightly brown and caramalise. Pour the water into the pan.

Note: Hold hand away from pan because of dangerous amount of steam generated as water hits the pan.

4. Allow to reduce slightly and leave to cool. Drizzle over the pyramid as well as a tiny bit of crème anglaise when ready to serve.

Alternatively, you can also pipe into tiny nests and bake for 25-30 minutes. Spoon in cream and fruit and serve in a pool of crème anglaise.