MERINGUE

In a mixing bowl fitted with a whisk attachment, whip the egg whites until frothy and have doubled. Add cream of tartar and mix until combined. Slowly add the sugar 1 tablespoon at a time, beating well between each addition. Mix the egg whites on medium speed for 5 minutes until thick and glossy. Add in the vanilla and scrape sides of the bowl and beat for 5 more minutes, or until the sugar has completely dissolved and the mixture is thick and glossy. Scoop 6 - 6” rounds of the meringue mixture onto paper-lined baking trays, creating a little well in the center of each with the back of a spoon. This will help to hold the fillings in place when assembling. Place the trays into the oven and turn the oven down to 250°F Cook the meringues for 1 hour and 45 minutes. Once cooked, turn the oven off and leave the meringues in the oven to cool leaving the oven door slightly open.

 

TRIPLE BERRY REDUCTION

Place berries and 1/4 sugar in a small sauce pot. Simmer until soft. Using a hand immersion or a blender, blend the soft berries and blend until smooth. Strain and return to sauce pan and simmer for 2-3 more minutes stirring constantly to prevent from burning.

 

MARCARPONE CREAM

To make the vanilla mascarpone cream, whip the cream, sugar and vanilla together until lightly whipped or soft peaks form. Fold the mascarpone with the whipped cream until thoroughly combined.

 

TO ASSEMBLY

Once the meringues have cooled, top with a dollop of vanilla mascarpone cream, triple berry reduction and fresh berries and mint.