Delicious Meringue with Fruits
|750 g (11/2 lb)||strawberries, cherries, mulberries and raspberries (fresh or frozen)|
|200 g (1/2 lb)||meringue candies|
|1 cup||sweetened whipped cream (chantilly)|
This dessert has to be prepared 4 hours before serving to allow fruits to thaw. If using fresh fruits, chill for a few hours.
Separate some entire meringue candies to decorate dessert later. Crumble the remainder of meringue candies finely, still in the plastic bag, by using a rolling-pin. In case you can't find the ready-to-serve meringue candies, you can make your own this way: separate 4 egg whites and beat them until snow-white firm. Add a dash of salt and half a pound of confectioners' sugar and beat well. Fill a confectioners' decorating bag with the meringue cream and squeeze bag so as to form drops on a cookie sheet lined with greased wax paper. Take to pre-heated oven at 120 °C for somewhere between 60 and 90 minutes.
In a tall-sided Pyrex baking dish, place, in layers, the crumbled menringue candies and the fruits. Beat the chantilly cream well until firm and spread it on top of fruits and decorate with the remaining, still whole meringue candies.