This red berry compote combines strawberries, raspberries, blackberries, blackcurrants and redcurrants in a lightly sweetened recipe designed to highlight the richness of the fruit. It stands out for its deep red colour, its generous texture with whole berries, and its well-balanced flavour profile. Its fruity character is enhanced by tangy and subtly woody notes, bringing freshness and length on the palate. An ideal solution for verrines, inserts, pastries and frozen desserts requiring a true fruit presence.
Beat the egg whites and gradually add the sugar while continuing to whip, until the meringue forms stiff peaks. Gently fold in the icing sugar with a spatula. Pipe small rounds of the meringue with a flat tip on a baking sheet. Bake for 2 hours at 85°C.
2. Whipped cream
Whip the cream with mascarpone in a mixing bowl. Add the icing sugar and vanilla extract.
3. Assembly
Slice the fruits in strips. Pipe in each verrine the whipped cream, place the fruit strips on the verrine’s edges, fill with mixed berries compote. Finish by topping with crumbled meringues.
