Big Cakes: Summer Berry Rose-Scented Meringue

Name: Big Cakes: Summer Berry Rose-Scented Meringue
Yield: Serves 12
Ingredients: 800 g berries of your choice: raspberries, blueberries, redcurrants, blackcurrants, blackberries, sliced strawberries and cherries; 15-20 rose petals; 4 tbsp icing sugar, plus more to dust (optional); 600 ml double cream; 2 tsp rosewater; 1 pot clear edible glitter (optional); 2 tsp vanilla extract, or seeds from 1 vanilla pod; 1 pot pink food colour paste or liquid food colour

Preparation info

Serves
12

Difficulty
Easy

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

All the aromas, flavours and colours of summer. Tiers of crisp, candy-striped meringue with a marshmallowy centre, oozing with a subtle rose-vanilla cream, packed with berries and strewn with rose petals.

Ingredients

For the Meringue

1 × Exotic Fruit Chewy Meringue, unbaked

Dessert
Vegetarian
Summer

Method

Spread out the 3 circles of meringue as described. Dip the end of a skewer, or a teaspoon handle, into the pink food colour (if using food colour paste, dilute with a very little water first) and swirl over the meringue. Bake as described. The circles should be crispy and dry on the outside and may be a bit cracked, which is