Preparation Time: 15 minutes
Makes: 16-20 servings
Meringue1 cup (250 mL) NatureggTM Simply Egg WhitesTM, well shaken1 cup (250 mL) granulated sugar1 tbsp (15 mL) white vinegar1 ¾ cups (425 mL) icing sugar, sifted2 tbsp (30 mL) Fleischmann’s® Canada Brand Corn StarchFilling1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk2 cups (500 mL) thick plain yogurt¼ cup (50 mL) lemon juice1 tbsp (15 mL) lemon rind1 tsp (5 mL) vanillaBerry Sauce2 cups (500 mL) Europe’s Best® 4-Field Berry Mix, frozen½ cup (125 mL) Smucker’s® Pure Strawberry Jam1 tsp (5 mL) vanilla extractGarnish2 cups (500 mL) Europe’s Best 4-Field Berry Mix, frozen icing sugar (optional) mint sprigs (optional)
1. Preheat oven to 250ºF (121ºC). Line a large baking sheet with parchment paper. 2. Meringue: In a large bowl, beat egg whites until light and starting to hold shape. Gradually add granulated sugar to egg whites and beat until firm. Beat in vinegar. Gently fold in icing sugar and corn starch into meringue mixture in thirds, gently. 3. Spoon egg whites into a circle on prepared baking sheet, about 12” (30 cm).4. Bake in preheated oven for 1 ½ hours. Turn off oven, leave door ajar and let meringue cool in oven. 5. Filling: Mix all ingredients together until well combined.6. Sauce: Place frozen berries and jam in a small saucepan. On low heat, simmer for 2-3 minutes. Remove from heat, stir in vanilla. Reserve. 7. Assembly: Gently spoon filling over cooled meringue. Spoon reserved berry sauce over filling, don’t worry if it runs down the sides! Top with frozen berries. Sprinkle with icing sugar and garnish with fresh mint.
1. Make meringue ahead, keep in cool dry place or wrap well and freeze. If wrapped well, can be stored for up to 1 month. Assemble dessert just before serving.
This is a New Zealand traditional dish mostly it is topped with fresh whipped cream and fresh fruit
Horrible recipe. Waste of good ingredients. Should have caught on that 1 cup of sugar and then another 1 and 3/4 of icing sugar would be too sweet. It turned to liquid on the bottom from all the sugar. Yuk.
The baking time instructions weren't long enough. The meringue was still wet internally. Luckily I noticed it before I served my guests so I returned it to the oven, to finish the bake. The result of baking it longer caused it to crack. Fortunately, adding the filling and berries covered it. The outcome was still delicious! My guests give it a thumbs up in making it again.
Never thought I would be able to make something that looks so fancy, but now it looks easy. I will definitely try this one next time I have guests. Thanks.
Prep Time: Cooking Time: Makes:
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Prep Time: 2:37 Cooking Time: Makes:
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