attingham: a favorite meal

One glorious evening we were invited to Winkburn Hall. And, as the sun set over a perfect English landscape, we were plied with wine and treated to a gourmet supper alfresco...followed by the most divine meringue with cream and berries (oh, and that Stilton!). I was so taken by this dessert that I had to track down the recipe. And it is just too good not to share ~ enjoy:

Meringue with sweet cream and raspberries

For the meringue:
6 organic free-range egg whites
small pinch of salt
360g/12oz caster sugar
3/4 tsp vanilla extract

For the sweet cream:
180ml/6fl oz double cream
1 tbsp icing sugar
1/2 tsp vanilla extract
200g/7oz raspberries

Preheat the oven to 150C/300F. Line a baking tray with parchment paper. Put the egg whites (at room temperature) in a clean, dry bowl and add salt. Using an electric or balloon whisk beat the egg whites, slowly at first until they break down and begin to froth slightly. Increase the speed and continue until stiff peaks form. Add the sugar a spoonful at a time and finally beat in the vanilla. Place spoonfuls of the meringue mixture on the baking tray, spacing them evenly apart to allow for them to expand. Place in the oven and immediately turn down to 120C/250F and cook for 45 minutes, then turn off the heat and leave to cool completely before removing (note: they may be kept in an airtight container for up to three days). To make the sweet cream, place the cream in a bowl and whisk until just soft. Add the sugar and vanilla and stir well to combine. Place the raspberries in another bowl and, using the back of a fork, press down on them gently to release the juice and lightly crush them. Stir the crushed raspberries into the cream. Arrange the meringues on a plate and spoon the raspberry cream over them. Serve immediately.

(from: The Independant, 6 July 2008)