Description
The tartness of berries complemented by the crunchiness of meringue streusel makes this a teatime favourite.
Ingredients
Streusel
3 large egg whites
90 g castor sugar
25 g flaked almonds
15 g coconut flakes
¼ tsp (1.25 ml) ground cinnamon
55 g flour
45 g brown treacle sugar
1 Tbsp (15 ml) lemon zest
½ tsp (2.5 ml) ground nutmeg
15 g butter, cold and cubed
Filling
300 g blueberries
300 g strawberries
250 g raspberries
30 g cornflour
45 g brown treacle sugar
¼ C (60 ml) cranberry juice
40 g crystallised ginger, chopped
2 tsp (10 ml) lemon zest
Instructions
Preheat the oven to 100 ºC.
Streusel
Place the egg whites in the bowl of a cake mixer and beat until foamy. Gradually add the castor sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold in the ground almonds, coconut and cinnamon.
Spread as evenly as possible onto a baking tray lined with baking paper. Bake for 2 hours, and then turn the oven off and allow the meringue to completely dry and cool down in the oven. Once dry, crumble the meringue into 1 cm pieces.
Combine the flour, brown treacle sugar, lemon zest and nutmeg in a bowl and cut the butter into the mixture until it resembles rough breadcrumbs. Stir in the pieces of meringue.
Filling
Preheat the oven to 180 ºC.
Combine all of the filling ingredients in a bowl and toss them well.
Spoon the filling into the pan and top with the meringue streusel mixture. Bake for 20-25 minutes or until the berries start to bubble. Alternatively, use the FanPlus function Miele range of ovens for an even baking result.
Serve warm with ice cream or cream.
