Ultimate Fruit Meringue with Vanilla Cream

I absolutely adore Christmas pudding. I yearn for a hunk of that dense fruity spicy booziness, licked with brandy butter and swimming in a pool of anglaise. Unfortunately those closest to me don’t share my love – so an alternative dessert is pretty much called for.

This year I decided on “the ultimate fruit meringue with vanilla cream, hazelnuts and caramel” as created by Jamie Oliver for delicious. Of course, my version is a little different. The original one can be found on page 34 of the November 2006 issue.

Basic Meringue
6 large free-range egg whites
300g caster sugar
Pinch of salt

The stuff that goes on top
400ml double cream
2 tbs icing sugar
1 vanilla pod, scored lengthways, seeds only
1 punnet raspberries
1 punnet blueberries
2 small mangoes
200g caster sugar
200ml water

Preheat oven to 150 degrees Celsius and line a baking tray with greaseproof paper.

For the meringue, put egg whites into a clean bowl and whisk on medium until firm peaks form. With mixer still running, slowly pour in sugar and a pinch of salt. Turn the mixer up to its highest setting and mix for 5-7 minutes until white and glossy. To test whether the mixture is right, dip your finger in and rub between your thumb and index finger. If it feels gritty, mix for another minute or so.

Using a spatula, spread meringue over the paper into your desired shape. The original recipe calls for a long 25cm x 7cm ish size. I made mine a round. Bake in the preheated oven for an hour until crisp on the outside. Take out of the oven and leave to cool on the tray. When cool, move to a serving dish (gently!!).

Whip the cream with the icing sugar and vanilla pod seeds until it forms soft peaks. Spoon it on to the meringue, and then top with the berries and sliced mango.

Put the caster sugar and water into a saucepan and bring to the boil. Cook until it reduces to a caramel colour (which is one step before a burnt colour), and then drizzle onto the meringue/cream/fruit.

Now go and enjoy the fabulousness that is not Christmas pudding. It’s just lucky that I also love a good meringue