Use Galbani mascarpone to make this decadent Rose Berry Meringue


For the meringue

  • 6 egg whites
  • 350g castor sugar
  • 1T corn flour
  • 1t vinegar

For the filling

  • 500g Galbani Mascarpone
  • 100ml cream
  • 2T sifted icing sugar
  • Rose water syrup to taste
  • Fresh berries
  • Fresh mint


  1. Preheat the oven to 130°C.
  2. Line a large oven tray with lightly greased baking paper.
  3. Using an electric beater, whisk the egg whites until soft peaks form.
  4. Add the castor sugar 1T at a time, beating well before adding the next spoon. The mixture should be thick and glossy and the sugar dissolved.
  5. Add the corn flour and vinegar and beat until combined.
  6. Spoon the mixture onto the baking tray and spread into a round shape, making a slight dent in the centre.
  7. Bake the meringue for an hour, turn off the oven and leave the meringue in the oven with the door open for 1 to 2 hours or until completely cooled.
  8. Whisk the smooth Galbani Mascarpone, cream and icing sugar together. Add the rose water to taste.
  9. Spoon the mixture onto the meringue, top with berries and fresh mint and serve immediately.

(This recipe serves 6 people)