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Cherryberry meringue crunch

  • 1:25 Prep
  • 0:08 Cook
  • 4 Servings


  • 1/2 cup orange juice
  • 2 tablespoons caster sugar
  • 500g strawberries, hulled, quartered
  • 200g cherries, pitted
  • 125g raspberries
  • 125g blueberries

Meringue crunch

  • 300ml thickened cream, whipped
  • 1 teaspoon vanilla extract
  • 8 mini vanilla meringues, crumbled


  • 1
    Place orange juice and sugar in a saucepan over medium-low heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Bring to the boil. Simmer for 5 minutes or until mixture thickens slightly. Set aside to cool.
  • 2
    Place strawberries in a large glass or ceramic bowl. Add cooled juice mixture. Toss to coat. Cover. Stand at room temperature for 1 hour. Add cherries, raspberries and blueberries. Toss to coat.
  • 3
    Make meringue crunch Place cream in a bowl. Add vanilla and meringue. Gently fold to combine. Serve berry mixture with meringue crunch.

Source: taste.com.au


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