Ad
Loading...

For the filling

Nutrition: per serving

  • kcal289
  • fat12g
  • saturates7g
  • carbs43g
  • sugars37g
  • fibre2g
  • protein4g
  • salt0.16g
    low

Method

  • step 1

    Preheat the oven to 150C/gas 2/fan 130C. Line a heavy baking sheet with baking parchment and draw a 24cm/91⁄2in circle on it.

  • step 2

    Put the egg whites into a very large, grease-free bowl. Mix the cornflour and sugar together, then tip half into the egg whites. Using electric beaters, whisk until thick and glossy, and stands up in firm peaks. Tip in the rest of the sugar, add the vinegar, and continue whisking until thoroughly incorporated.

  • step 3

    Spread the meringue over the circle, leaving a 1cm/1⁄2in border. Using the back of a large spoon, make a shallow dip in the middle for the filling, then build up the sides as high as you can, using a palette knife to make swirly peaks on top.

  • step 4

    Bake the meringue case on the middle shelf for 20 minutes. Reduce to 140C/gas 1/fan 120C and bake for 40 minutes (1 hour in a gas oven). Turn off the oven but leave the meringue inside for 1-3 hours, with the door closed.

  • step 5

    Meanwhile, gently cook the gooseberries and 100g/4oz sugar, covered, over a low heat for 15 minutes, stirring once or twice. When they are soft, drain (discarding the juices) and leave to cool thoroughly.

  • step 6

    To make the syllabub, whisk the brandy, lemon juice and 2 tbsp sugar in a large bowl for 1 minute. Pour in the elderflower cordial and cream and whisk until mixture forms soft peaks. Fold in the drained fruit .

  • step 7

    Remove the parchment from the meringue, then put the case on a large flat plate or cake stand. Pile in the syllabub filling and serve immediately.

RECIPE TIPS
GETTING AHEAD

Make the meringue case up to 24 hours ahead, wrap loosely in foil and keep cool. Cook the gooseberries up to 48 hours ahead and chill. The syllabub can be made up to 12 hours ahead and chilled.

Recipe from Good Food magazine, June 2002

Ad

Comments, questions and tips (4)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.8 ratings

choccie_123

A star rating of 5 out of 5.

This went down very well at an Afternoon Tea with friends. For the meringue I used a spoon and placed blobs of meringue round the base , to make an edge. I may try black currants next time I make this.

hilaryys

A star rating of 5 out of 5.

Really delicious pud! Had some trouble getting the cream to hold soft peaks - thought it was probably the addition of the brandy and lemon juice. I wonder if it could be folded in later on? We added tiny mint leaves as a garnish and that was a great flavour addition too - might try adding a…

pixpilk

This sounds gorgeous. Think I need a gooseberry bush in my garden!

gervais

A star rating of 5 out of 5.

I made this for a new years eve party and recieved lots of compliments,particularly about the use of gooseberrries! The tartness of the fruit complimented the sweetness of the meringue

Ad
Ad
Ad
Loading...
Loading...