Name: Meringue mille feuille
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 1 sheet frozen butter puff pastry; 1/4 cup honey warmed, plus extra, to serve; 1/3 cup chopped pistachios; 300 millilitre thickened cream; 1 tablespoon icing sugar; 30 gram vanilla meringues, roughly crushed; 125 gram punnet raspberries or other berries of choice

Meringue mille feuille

Serves 4

Prep

15M

Cook

12M

Total

27M

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Ingredients

1 sheet frozen butter puff pastry

1/4 cup honey warmed, plus extra, to serve

1/3 cup chopped pistachios

300 millilitre thickened cream

1 tablespoon icing sugar

30 gram vanilla meringues, roughly crushed

125 gram punnet raspberries or other berries of choice

Method

1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.

2.Cut pastry into eight rectangles, each 6 x 12cm. Place on tray. Brush with honey and sprinkle pistachios over half the pastry pieces.

3.Bake for 10-12 minutes, until golden brown and puffed. Transfer to a wire rack to cool completely.

4.In a medium bowl, using an electric mixer, beat cream and sugar together until soft peaks form. Fold merigues through.

5.Place plain pastry rectangles onto serving plate. Spread with cream and top with alayer of berries. Finish with pistachio pastry pieces. Drizzle with extra honey to serve.

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Ingredients

Method

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