Never Ending Meringue Slice
A towering dessert with layers of sweet meringue, whipped cream, and vibrant fresh fruit, perfect for celebrations.
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.
Notes
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 for a personal touch.