*  Exported from  MasterCook  *

                           Iced Berry Meringue

Recipe By     : Good Housekeeping, Jun 1997
Serving Size  : 10   Preparation Time :3:00
Categories    : Desserts                         Freeze

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lg            Egg whites
 275      g             Caster sugar
 700      g             Mixed berries -- see notes
 220      ml            Low-fat natural yogurt
 200      g             Quark -- see notes
                        Extra berries -- to decorate
                        Icing sugar -- to dust

Line 2 baking sheets with non-stick baking parchment, draw a 21 cm
(8-1/4") circle on each, then turn the paper over.

To make the meringue, place the egg whites in a large, grease-free
bowl and whisk until stiff. Slowly add 125 g sugar, whisking between
additions, until the mixture is stiff and shiny.

Divide between the circles on the baking parchment, spreading the
mixture to make two thin rounds. Cook at 140°C/275°F/Gas 1 for
2-1/4 hours or until crisp and lightly coloured. Swap the position of
the baking sheets in the oven halfway through to ensure even cooking.

To make ice cream, place fruit and remaining sugar in a processor;
process until well broken down, then sieve. Add purée to yogurt and
quark; beat until smooth. Freeze using an ice-cream maker or freezer.
The ice cream will freeze more quickly if the fruit purée is chilled
before you mix it with the yogurt and quark.

If you don't have an ice-cream maker, chill a shallow, non-reactive
metal dish, pour the mixture into the dish and freeze until it begins
to set around the edges. Beat well, return to freezer until almost
frozen, then complete recipe.

Line a 23 cm (9") spring-release tin with non-stick baking parchment.
Place one of the cooled meringue circles in the bottom, flat-side
down, and cover with ice cream, smoothing the top. Lightly press the
second meringue on top. Cover and freeze for at least 6 hours or
overnight.

To Serve:

Remove the meringue from the tin and leave in the fridge for
1-1/2 hours to soften slightly. Cut into wedges, decorate with extra
berries and dust with icing sugar to serve.

To Freeze Ahead:

Freeze up to 2 weeks in advance. Remove from the tin when firm; wrap
and freeze.

To Use:

Unwrap meringue; complete last paragraph of instructions.


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