My Red Currant Meringue

red currants_0959

Many people have asked for this recipe – so here it is…
Good things are for sharing!

My red currant meringue

Make a pastry dough in the usual way and line a circular baking tin with the pastry

Make little fork-marks overall and cover the base with three dessert–spoons of ground hazelnuts

Place 500g. ripe red currants onto pastry base

Mix the following ingredients together ;

  • 2 – 3 egg yolks
  • 4 dessert–spoons of sugar
  • 2 dessert–spoons of cornflour
  • 2 dl cream
  • 2 dl coffee cream ( Kaffeerahm)
  • 1 packet of vanilla sugar (or the contents of 1 vanilla pod)

Cover the red currants with the above mixture.

Bake at 180° for 50 minutes


For the meringue stiffly beat together;

  • 4 egg whites
  • 15 dessert–spoons of sugar

Cover pie with meringue mixture and make little ‘peaks’ using a fork and light upward strokes (Tip:it helps if the background music is good – gives best, lightest meringue results…)

Place back into oven for approx. 10 – 15 minutes

Chill well before serving

Preferably with friends…

2010 09 Jul_1580* * *