Baked Mulberry Meringue Pie

Michael Moore Serving Size: Serves 6

INGREDIENTS

2 Punnets Fresh Mulberries
100g caster sugar
1 teaspoon vanilla essence
1 small buttercake
100g red jam

For the custard:
3 whole eggs
500ml cream
100g caster sugar

For the meringue:
4 Egg whites
100g caster sugar

METHOD

Place the berries onto a tray and dust with the caster sugar and the vanilla essence
Split the butter cake with a knife spread with the jam and stick back together.
Dice the butter cake into small squares and place into a baking dish.

For the custard:
Bring the cream to the boil, place the eggs in a bowl and whisk with the sugar, pour the boiling cream over
Pour the custard over the buttercake and bake for 15 mins in a med oven.

For the meringue:
In a bowl whisk the egg whites to a firm peak add the sugar and whisk until firm, place into a piping bag.

Drain the mulberries and place them onto the baked buttercake, pipe the meringue on the top dust with icing sugar then bake in a med/hot oven for 5 mins until the meringue is golden, dust with icing sugar and serve with the mulberry juice that you have collected from the berries.