Muscovado Meringue with Coole Swan Cream & Summer Berries


  • 4 Large Egg Whites
  • 100g Caster Sugar
  • 125g Light Muscovado
  • Sugar
  • 1 Teaspoon Lemon Juice

Coole Swan Cream

  • 300ml Double Cream
  • 100ml Coole Swan
  • Summer Berries


  • Preheat oven to 100.C.
  • In a clean, dry mixing bowl add the room temperature egg whites and lemon juice.
  • Whisk until frothy and add the caster sugar.
  • Whisk until thick and glossy.
  • To this, gradually add the muscavado sugar.
  • Continue to mix until thick and glossy.
  • Spoon 8 blobs of meringue onto a lined baking sheet. Make a small indent in the top with a spoon, this will help hold the cream and berries later on.
  • Place in the preheated oven and bake for 90 minutes. Turn off the oven and leave the meringues inside to go cold.
  • When these are cooling, whisk the double cream until thick, add the Coole Swan and re-whisk.
  • To serve, spoon cream on top of the meringue and top with berries.

Makes 8