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Crushed berries, fromage frais and star anise meringue

Frank Camorra
Frank Camorra

When berries become abundant, you know Christmas is just around the corner.

Do something a little different with your summer fruits.
Do something a little different with your summer fruits. Photo: Marina Oliphant


2 egg whites

120g castor sugar

Pinch of salt

2 pinches ground star anise

1 vanilla bean

600g fromage frais

80g castor sugar

10 blackberries

10 blueberries

15 raspberries

6 mint leaves, shredded


For the meringue

Preheat oven to 70C and line a baking tray with baking paper. Whisk egg whites until soft peaks form. Slowly add sugar and salt, and continue whisking for another 3-5 minutes until meringue is stiff and glossy.

Fold through star anise. Tip meringue onto prepared baking tray; use a palette knife to spread it out as thinly as possible, about 3 millimetres thick. Bake for 3 hours or until meringue is crisp and completely dry.

Scrape seeds out of vanilla bean, mix with fromage frais and sugar and whisk until well mixed. Place half the berries in a bowl and roughly crush with a fork.

Mix mint and a few whole berries through the mashed berries, keeping some berries for garnish. Place a tablespoon of fromage frais in the centre of each plate and spread a little with the back of a spoon.

Spoon berry mix onto fromage frais, garnish with whole berries on top and finish with broken meringue shards.

For more berry dessert recipes, check out our photo gallery.


Main ingredient:
Modern Australian
Barbecue, Afternoon Tea

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