This is one of the most fun-to-make dessert recipes we’ve seen in a while! Last week, Helene of Malibu Farm showed us how to whip up this meringue dessert inside Jenni Kayne’s kitchen and it was so fun to watch we can’t wait to make it at home.
The meringue is whipped, spread on a baking sheet, tossed with gorgeous fillings and gently folded up like a jelly roll. The creamy insides and perfectly toasted meringue edges are the perfect way to show off spring’s new crop of berries.
3 egg whites
3/4 cup sugar
3/4 cup sliced almonds – skin on
2 cups of assorted berries and fruit
In a mixer using the whisk attachment – whisk the egg whites until soft peaks form – then slowly add the sugar until the peaks are medium stiff – but don’t over whip. About 4 minutes total.
Lay a piece of greased parchment paper on a sheet pan and spread the whipped egg whites to cover about 1 inch think. Spread sliced almonds all over the top.
Bake in a pre-heated 375 degree oven for about 10 minutes until slightly browned and just cooked through but still moist inside.
Take out of the oven and flip upside down onto a new piece of parchment paper.
2 cups of heavy cream whipped with 2 tablespoons (or to taste) of sugar until medium soft peaks.
Let the meringue cool for a few minutes, then spread a generous layer of cream inside and top with the berries – then roll it up, like a jelly roll cake. Place in the fridge until ready to serve