Almond meringue with summer berries

Almond meringue with summer berries

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(4 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

More effort

Serves 8
Chef Jeremy Lee uses raspberries from his native Scotland in this sumptuous summer dessert

Nutrition and extra info

  • Unfilled meringue is freezable

Nutrition: per serving

  • kcal581
  • fat44g
  • saturates22g
  • carbs44g
  • sugars44g
  • fibre2g
  • protein10g
  • salt0.17g
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  • 75g whole almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 5 egg white (use the yolks to make ice-cream)
  • 275g caster sugar
  • handfuls of raspberries, at room temperature (about 200g)



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 2 x 284ml cartons double cream
  • about 250g strawberries, also at room temperature, hulled



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • icing sugar for sifting


  1. Heat oven to 190C/170C fan/gas 5. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas 3. Line a baking sheet with non-stick baking parchment.

  2. Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins. Let meringue cool in the oven with the door ajar or on the side as you wish.

  3. While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing 125g of the raspberries through a sieve.

  4. When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry purée through the cream. You can serve the rest separately on the side. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.

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Comments (6)

flirtinflight's picture

Really lovely. I made this to take to a BBQ. I used toasted flaked almonds instead of toasting and chopping my own up.

kalexander's picture

Easy to do and extremely good. We had unexpected french guests who thought this was the best meringue they'd tasted.

Frantic Flapjack's picture

It started cracking as I was trying to get it off the baking tray so I panicked a bit but the end result was good and the almond flavour was lovely. I didn't do the raspberry ripple effect but added some blueberries to the fruit mixture. There are a good few cracks in the picture above so I don't feel so bad now!

colagirl76's picture

used this a basic guide, haven't done the almonds in it, just the basic meringue. am gonna load it with some whipped up extra thick double cream and some blackberries from my back garden. we're having a little dinner party with my mum & her hubby and my aunt & uncle.

isleofdogs's picture

i found ready made meringue nests, small and large, great for dessert or a buffet

vfirth's picture

I have raspberry haters in my family so used just strawberries which I made sticky by adding a little sugar and conserve. Couldn't make the swirly thing look right but best meringue I've ever made it was soooooo light - lovely!

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