Feather-light meringue bowl holds cool fruit sorbets - a simple summer dessert that will keep the season's heat at bay. - Alison Miksch, Mary Engelbreit Ink./Universal Press Syndicate Cool off on cloud 9
AN EDIBLE serving bowl of light, crisp meringue is filled with luscious fruit sorbets and billowy whipped cream. This dessert looks like a cloud and tastes like heaven. You can make the meringue shell up to three days in advance. Store it in an airtight container to keep it fresh and crisp.
Frozen Angel Pie
Meringue:
3 large egg whites
3/4 cup granulated sugar
1/4 tsp. cream of tartar
Pinch of salt
Filling:
1/2 cup heavy cream (substitute evaporated milk)
1 tbsp. confectioners' sugar
1/2 pint mango sorbet
1/2 pint raspberry sorbet
1 kiwi, peeled and cut in lengthwise wedges
(substitute strawberry or papaya)
METHOD
1. Make the meringue. Preheat the oven to 275ºF. Line a baking sheet with waxed paper and grease the paper.
2. In a large bowl, beat the egg whites with an electric mixer until frothy. Increase the speed to medium-high and beat until the whites begin to form soft peaks. Add the granulated sugar, cream of tartar, and salt and continue to beat until the whites form stiff, glossy peaks.
3. Using a rubber spatula, spread some of the egg white mixture into a 9-inch circle on the prepared baking sheet. Build up the sides with more egg whites to form a bowl shape 2 inches high. Bake for 1 hour and 15 minutes, or until the shell is firm and dry, but not at all brown. Let cool completely on a wire rack.
4. Make the filling. In a medium bowl, beat the cream and confectioners' sugar with an electric mixer until stiff peaks form. Arrange scoops of sorbets into the meringue bowl in alternating colours. Decorate the top with dollops or rosettes of whipped cream and the kiwi wedges. Serve immediately.
Serves 6.
