Tutti frutti meringue round
Tutti frutti meringue round recipe in the egg category
Recipe ingredients:
- 1 cup plus 3 tablespoons sugar
- 2 teaspoons cornstarch
- 1 teaspoon grated orange peel
- 4 eggs, separated
- 2 cups low fat vanilla yogurt
- 1/2 teaspoon cream of tartar
- 4 cups assorted fresh fruit (whole blueberries, cherries, raspberries and/or grapes: sliced peaches, strawberries, apples, carambolas (star fruit) and/or peeled kiwi fruit, and/or melon balls)
Recipe method:
- In medium saucepan, stir together 3 tablespoons of the sugar, cornstarch and orange peel.
- Stir in egg yolks and yogurt until well blended.
- Cook over medium heat, stirring constantly, until mixture boils and thickens.
- Cover and chill thoroughly.
- In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy.
- Add remaining 1 cup sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
- With spoon or pastry bag, spread mixture over bottom of lightly greased or lined (foil or waxed, brown or parchment paper) 12-inch pizza pan, forming a rim around sides.
- Bake in preheated 225 degrees F oven until firm and cake tester or wooden pick inserted in center comes out clean, about 1 to 1 1/2 hours.
- Turn off oven. Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.
- To serve, spread chilled custard evenly over baked meringue shell.
- Arrange fruits in a decorative pattern over custard.
- Cut into wedges and serve immediately.
Tags: tutti, frutti, meringue, round, recipe, egg, recipes, cooking