Frozen Meringue Cream with Summer Berry Compote

Berries and Cream 2.0

Summer Berry Compote and Frozen Whipped Cream

Who doesn’t like berries and whipped cream for a simple summer dessert? Sweet, freshly picked summer berries and cream are the height of ease and good flavor, and a combination I rely on throughout the summer season. Sometimes, though, if I want to up the presentation a notch, I make this frozen dessert. The good news is that this version is also easy to make, and it should be prepared at least 8 hours in advance of serving, so it’s a great do-ahead dessert when entertaining.

To make it, I fold crumbled store-bought meringues into the whipped cream and freeze the cream in a loaf pan. The meringues add a nice light crunch and a jolt of sugar to the cream. Once frozen, the “loaf” can be sliced and served with fresh berries spooned on top. It’s fresh, light, and luscious, and always a crowd pleaser.

To make the frozen cream, first lightly oil the loaf pan, and then line it with plastic wrap. This allows for easy removal from the pan once frozen. The whipped cream is delicate, so should only be frozen for 8 to 24 hours. Once the loaf is removed from the pan and sliced, eat it immediately, because the cream will quickly begin to soften. Also, in the past I’ve added berries to the loaf, but I find that they remain frozen while the cream softens, which is not ideal for eating, so I spoon fresh berries, or, in this case, a compote over the top. 

Iced Meringues and Cream with Berry Compote

Active Time: 25 minutes
Total Time: 25 minutes, plus freezing time and cooling time
Serves 8.

Iced Meringue Cream:
3 ounces meringues, divided
2 cups heavy cream
3 tablespoons sifted confectioners sugar
1/4 teaspoon vanilla extract

Compote:
3/4 pound fresh berries, such as raspberries, blackberries, strawberries
2 tablespoons sugar
1 tablespoon fresh lemon juice

1. Lightly oil a 9 x 5-inch loaf pan. Line with plastic wrap, leaving a 3-inch overhang on all sides. Crumble 1/3 of the meringues, leaving large chunks intact, and spread over the bottom of the pan.

2. Beat the cream in the bowl of an electric mixer fitted with a whisk attachment until traces of the whisk appear. Add the sugar and vanilla and continue to beat until soft peaks form.

3. Crumble the remaining meringues and gently fold into the cream. Pour into the pan and spread the cream evenly on top. Cover with the plastic overhang, and then cover the pan entirely with another piece of plastic wrap. Freeze for at least 8 hours or overnight.

4. Prepare the compote: Combine the berries, sugar and lemon juice in a medium saucepan over medium-low heat. Cook until the sugar dissolves and the berries break down and release their juices, 5 to 7 minutes, stirring frequently. Remove from the heat and cool completely.

5. To serve, remove the frozen meringue cream from the freezer. Unwrap the plastic and invert the cream onto a serving platter. Remove any remaining plastic. Cut into serving slices and serve with the compote spooned over each slice.

Labor Day Dessert: Iced Meringues and Cream with Berry Compote

meringue berry tastefood

Celebrate Labor Day with this airy and luscious dessert.  Slabs of frozen whipped cream folded with crumbled meringues are served with a compote of the season’s freshest berries. It doesn’t get easier or lighter that this, a perfect last hurrah to summertime.

Iced Meringues and Cream with Berry Compote

Prepare the cream at least 8 hours before serving and eat within one day – which shouldn’t be difficult. Feel free to mix up the berries to your taste. Serves 8.

Iced Meringue Cream:
3 ounces meringues (about 10 [2-inch] meringues), divided
2 cups heavy cream
3 tablespoons sifted confectioners sugar
1/4 teaspoon vanilla extract

Compote:
3/4 pound fresh berries, such as raspberries, blackberries, strawberries
2 tablespoons sugar
1 tablespoon fresh lemon juice

Lightly oil a 9 x 5-inch loaf pan. Line with plastic wrap, leaving a 3-inch overhang on all sides. Crumble 1/3 of the meringues, leaving large chunks intact, and spread over the bottom of the pan.

Beat the cream in the bowl of an electric mixer fitted with a whisk attachment until traces of the whisk appear. Add the sugar and vanilla and continue to beat until soft peaks form.

Crumble the remaining meringues and gently fold into the cream. Pour into the pan and spread the cream evenly on top. Cover with the plastic overhang, then cover the pan entirely with another piece of plastic wrap. Freeze for at least 8 hours and up to 24 hours.

Prepare the compote: Combine the berries, sugar and lemon juice in a medium saucepan over medium-low heat. Cook until the sugar dissolves and the berries break down and release their juices, stirring frequently. Remove from heat and cool completely.

To serve, remove the frozen meringue cream from the freezer. Unwrap the plastic and invert the cream onto a serving platter. Remove remaining plastic. Cut into serving slices and serve with the compote.