Raspberry Ripple Meringue Sundae with Berry Compote

For your meringue:

1. Pre heat oven to 100*c.
2. Meringues needs to be made using a squeaky clean metal bowl and whisk (not plastic). Top tip – Blot some vinegar or lemon juice onto some kitchen roll and run round the bowl and whisk to rid any grease and ensure maximum squeakiness!
3. Place the eggs whites into your bowl and whisk until they have frothed up and are white. Slowly start to add your sugar. Start with a teaspoon every 5 seconds, gradually moving to a dessert spoon every 2 -3 seconds.
4. Once you have added all of your sugar you should have a stiff, glossy meringue that holds its shape.
5. Using two teaspoons spoon out your meringue ‘blobs’ onto a baking sheet covered with greaseproof paper. The meringues should be about 2cm wide. Top tip – use a little meringue mixture to glue the greaseproof to the baking sheet. You could also pipe your meringues but at Three Sisters Bake we prefer the rustic look!
6. Bake the meringues for 1.5 hours, then switch off the oven and leave the meringues to sit in the oven for another couple of hours.

For your berry compote:

1. Place the sugar and water in a heavy-based pan. Bring to the boil, continuously
2. stirring until the sugar has dissolved. Turn the heat down and simmer for 5-10 minutes until the liquid looks syrupy.
3. Remove from the heat and stir through the mixed berries.
4. Allow to cool completely before using.
5. In a sundae glass or bowl, layer up scoops of Graham’s Dairy Raspberry Ripple Ice Cream, berry compote, a few little meringues and whipped cream.