The Never Ending Meringue Slice is a delightful dessert that steals the show at any gathering. With its towering layers of sweet meringue, luscious whipped cream, and vibrant fresh fruit, it’s a treat that looks as amazing as it tastes. Measuring an impressive 1.6 meters (5.2 ft), this dessert is perfect for celebrations, parties, or just when you want to impress friends and family with your baking skills.
Why Make This Recipe
Making the Never Ending Meringue Slice is not just about enjoying a delicious dessert; it’s about creating something truly special. The combination of meringue’s crispy sweetness, creamy texture, and fruity freshness makes it a standout choice. It’s also a fun and interactive dessert that can be shared and enjoyed by many, making it ideal for gatherings. Plus, who wouldn’t want to say they baked a 1.6-meter slice of dessert?
How to Make Never Ending Meringue Slice
Ingredients
- 180 ml / 6 oz egg whites (approximately 5 to 6 eggs)
- 300 g / 10 oz caster sugar (superfine sugar)
- 600 ml / 20 oz heavy whipping cream
- 1 tsp vanilla extract
- 3 tbsp caster sugar (superfine sugar)
- 2 large mangoes
- 500 g / 1 lb strawberries (2 punnets)
- 450 g / 15 oz raspberries and blueberries (mix and match, 3 Aus punnets in total)
- Icing sugar / powdered sugar (for dusting, optional)
- Chopped fresh mint
Directions
Prep:
- Preheat your oven to 120°C (250°F).
- Line a baking tray with parchment paper, making sure it’s large enough to fit the meringue.
Meringue:
- In a clean bowl, whip the egg whites until soft peaks form.
- Gradually add the caster sugar, one tablespoon at a time, continuing to whip until the mixture is glossy and stiff peaks form.
- Spread the meringue onto the prepared baking tray, creating a large rectangle.
Tart (video is helpful):
- Bake the meringue in the preheated oven for about 1.5 to 2 hours or until the outside is crisp and set.
- Turn off the oven and let the meringue cool inside for at least an hour.
Assembling:
- Whip the heavy cream with the vanilla extract and 3 tablespoons of caster sugar until soft peaks form.
- Once the meringue is cool, carefully remove it from the parchment paper and place it on a serving platter.
- Spread the whipped cream over the meringue layer.
- Top with slices of mango, strawberries, raspberries, and blueberries.
- You can dust with icing sugar and sprinkle with fresh mint for an added touch.
How to Serve Never Ending Meringue Slice
Slice the Never Ending Meringue Slice into generous portions and serve it immediately. It looks best when freshly cut, showcasing the colorful layers of fruit and cream. Feel free to add more mint leaves or a drizzle of chocolate sauce on top for an extra treat.
How to Store Never Ending Meringue Slice
To store any leftovers, place them in an airtight container in the fridge. The meringue can lose its crispiness over time, so it’s best enjoyed within a day or two after making. If you plan to make it ahead of time, consider keeping the meringue and cream separate until ready to serve.
Tips to Make Never Ending Meringue Slice
- Make sure your mixing bowl is clean and free from any grease to ensure the egg whites whip well.
- Store leftover meringue in a cool, dry place if you’re not serving it immediately, as humidity can affect its texture.
- You can use any combination of fresh fruits you prefer or what’s in season for a personal touch.
Variation
You can try making a chocolate version by adding cocoa powder to the meringue or layering chocolate mousse alongside the cream.
FAQs
1. Can I make meringue ahead of time?
Yes, you can make the meringue ahead of time and store it in an airtight container. It will keep well for a day or two.
2. What can I use if I don’t have caster sugar?
If you don’t have caster sugar, you can blend regular granulated sugar in a blender for a finer texture.
3. Can I use frozen fruit instead of fresh?
Yes, but fresh fruit works best for the toppings as frozen fruit can release moisture and make the meringue soggy. If using frozen fruit, make sure to thaw and drain it before use.
Never Ending Meringue Slice
Ingredients
Meringue base
- 180 ml egg whites (approximately 5 to 6 eggs)
- 300 g caster sugar superfine sugar
Whipped cream layers
- 600 ml heavy whipping cream
- 1 tsp vanilla extract
- 3 tbsp caster sugar superfine sugar
Fruit toppings
- 2 large mangoes
- 500 g strawberries (2 punnets)
- 450 g raspberries and blueberries mix and match, 3 Aus punnets in total
Optional garnish
- Icing sugar for dusting
- Chopped fresh mint
Instructions
Preparation
- Preheat your oven to 120°C (250°F).
- Line a baking tray with parchment paper, making sure it’s large enough to fit the meringue.
Meringue
- In a clean bowl, whip the egg whites until soft peaks form.
- Gradually add the caster sugar, one tablespoon at a time, continuing to whip until the mixture is glossy and stiff peaks form.
- Spread the meringue onto the prepared baking tray, creating a large rectangle.
Baking
- Bake the meringue in the preheated oven for about 1.5 to 2 hours or until the outside is crisp and set.
- Turn off the oven and let the meringue cool inside for at least an hour.
Assembling
- Whip the heavy cream with the vanilla extract and 3 tablespoons of caster sugar until soft peaks form.
- Once the meringue is cool, carefully remove it from the parchment paper and place it on a serving platter.
- Spread the whipped cream over the meringue layer.
- Top with slices of mango, strawberries, raspberries, and blueberries.
- You can dust with icing sugar and sprinkle with fresh mint for an added touch.
