Berry Compote with Yoghurt, treacle Sugar and Meringues

Berry Compote with Yoghurt & Treacle

Serves 8

For the base:
500 g mixed frozen berries
375 ml (11/2 C) Huletts White Sugar
2 extra large egg whites
125 ml (1/2 C) Huletts Castor Sugar
5 ml (1 t) corn flour
5 ml (1 t) white vinegar
30 ml (2 T) Huletts Treacle Sugar
500 ml (2 C) Greek yoghurt
40 tiny meringues
  1. Preheat the oven to 150 ˚C.
  2. Place the berries and the Huletts White Sugar in a pot and cook until the mixture just starts to thicken.
  3. To make the meringues, beat the egg whites until stiff and then add the Huletts Castor Sugar slowly.
  4. Add the corn flour and vinegar and beat until soft peaks form.
  5. Place the mixture in a piping bag with a 5 mm round nozzle and pipe tiny 1 cm dollops onto a baking tray lined with baking paper.
  6. Bake for 20 minutes and allow to cool in oven.
  7. To assemble, layer the berry compote and the yoghurt.
  8. Sprinkle Huletts Treacle Sugar over each layer of yoghurt.
  9. Top with the meringues.