If you have a sweet tooth and a love for stunning desserts that wow a crowd, the Never Ending Meringue Tranche with Fresh Fruit and Cream Recipe is your new best friend. This spectacularly long 1.6 meters (5.2 feet!) tranche is not just about length but about layers of crisp, airy meringue, luscious whipped cream, and juicy, vibrant fruit working in perfect harmony. It’s a dazzling centerpiece that combines crunchy, creamy, and fruity textures in every bite, making it ideal for celebrations or any time you want to impress your loved ones with something truly unforgettable.
Ingredients You’ll Need
The magic of this Never Ending Meringue Tranche with Fresh Fruit and Cream Recipe lies in its simplicity—each ingredient plays a vital role in delivering that classic balance of flavor and texture.
- 180 ml / 6 oz egg whites (from about 5 to 6 eggs): The foundation of your meringue, providing a light and fluffy texture when whipped to stiff peaks.
- 300 g / 10 oz caster sugar (superfine sugar): Sweetens the meringue while helping it form a glossy and stable structure.
- 600 ml / 20 oz heavy whipping cream: For a rich, silky whipped cream that perfectly complements the crisp meringue.
- 1 tsp vanilla extract: Adds a warm, aromatic note to the cream, enhancing its flavor without overpowering the fruit.
- 3 tbsp caster sugar (superfine sugar): Sweetens the whipped cream just enough to balance the tartness of the berries.
- 2 large mangoes: Juicy and sweet, mangoes add a tropical flair and beautiful golden color to the tranche.
- 500 g / 1 lb strawberries (2 punnets): Fresh strawberries bring a burst of color and sweet, slightly tangy flavor.
- 450 g / 15 oz mixed raspberries and blueberries (3 Australian punnets total): These berries add vibrant hues and a touch of tartness, creating a juicy contrast.
- Icing sugar / powdered sugar (optional for dusting): Enhances presentation with a delicate dusting of sweetness.
- Chopped fresh mint: For a refreshing kick and a pop of green color as a lovely finishing touch.
How to Make Never Ending Meringue Tranche with Fresh Fruit and Cream Recipe
Step 1: Preparing the Meringue
Begin by carefully separating the egg whites, making sure no yolk gets in as it can prevent the meringue from whipping properly. Beat those whites on medium speed until soft peaks form, then gradually add the caster sugar bit by bit, increasing the speed to high until you achieve a thick, glossy, and stiff meringue that holds firm when you lift the beaters.
Step 2: Shaping and Baking the Meringue
Spread the meringue mixture evenly onto a large baking tray lined with parchment paper, shaping it into a long rectangle about 1.6 metres in length if you can! Bake it low and slow at a gentle temperature for around 75 minutes until the exterior is crisp and dry but the inside is still soft and marshmallow-like. Let it cool completely before moving on.
Step 3: Whipping the Cream
Pour the heavy whipping cream into a chilled bowl and whip on medium-high speed to soft peaks. Add the vanilla extract and caster sugar, then continue whipping just until firm. Be careful not to overwhip, or you’ll end up with butter! This cream will add that decadent, velvety layer between meringue and fruit.
Step 4: Assembling the Never Ending Meringue Tranche with Fresh Fruit and Cream Recipe
Generously spread the whipped cream over the cooled meringue base. Peel and slice the mangoes beautifully, stem and halve the strawberries, and mix the raspberries and blueberries. Arrange the fresh fruit in vibrant layers over the cream, alternating colors and shapes for an eye-catching effect. Sprinkle chopped mint leaves on top and, if you like, a gentle dusting of icing sugar for a soft, snowy finish.
How to Serve Never Ending Meringue Tranche with Fresh Fruit and Cream Recipe
Garnishes
A sprinkle of finely chopped mint adds a refreshing herbal aroma and pops of green that brighten the overall look and flavor. A delicate dusting of powdered sugar can mimic a light snowfall, adding to the dessert’s elegance without extra sweetness.
Side Dishes
This dessert is rich and refreshing all on its own, but if you want to provide some variety, consider serving alongside a crisp fruit salad, a tart berry sorbet, or even a simple bowl of passionfruit pulp to drizzle over. These contrasts keep the palate interested and complement the meringue’s sweetness beautifully.
Creative Ways to Present
Slice the Never Ending Meringue Tranche into generous portions and serve on long platters for a communal, family-style treat. Alternatively, you can cut into smaller individual triangles and layer them on dessert plates, garnished with extra berries and mint sprigs for an upscale look perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cover the tranche loosely with plastic wrap and store it in the refrigerator to keep the cream fresh. However, because meringue can soften from the moisture in the cream and fruit, it’s best enjoyed on the day it’s assembled.
Freezing
Freezing is not recommended once the fruit and cream are added, as the texture will suffer greatly. If you want to freeze parts of this recipe, store an unassembled meringue base in an airtight container, and whip your cream fresh just before serving.
Reheating
The Never Ending Meringue Tranche with Fresh Fruit and Cream Recipe is best served chilled, so reheating is not necessary. If your meringue loses crispness, a quick warm up in the oven at low temperature before assembly can help restore some crunch.
FAQs
Can I make the meringue base ahead of time?
Yes, you can bake the meringue base a day ahead and store it in an airtight container. Just make sure it is completely cool before wrapping to avoid condensation.
What types of fruit work best with this recipe?
While mangoes and mixed berries are classic, feel free to experiment with peaches, kiwi, or even pomegranate seeds to add different textures and flavors.
How do I prevent the meringue from cracking?
Slow baking at a low temperature and allowing it to cool gradually in the oven with the door slightly ajar helps prevent cracking.
Can I use a different sweetener instead of caster sugar?
Caster sugar is ideal because it dissolves quickly, but superfine sugar substitutes work too. Avoid granulated sugar as it may not dissolve as well, affecting texture.
Is it possible to make this recipe vegan?
Meringue traditionally requires egg whites, but aquafaba (chickpea water) is a popular vegan substitute to whip into a meringue-like texture. The cream can be substituted with coconut cream for a dairy-free option.
Final Thoughts
I can’t recommend the Never Ending Meringue Tranche with Fresh Fruit and Cream Recipe enough if you want to create a dessert that looks impressive but stays approachable and utterly delicious. Its combination of crunchy meringue, rich cream, and fresh fruity bursts is a guaranteed crowd-pleaser. Dive in, have fun with the fruit choices, and enjoy the amazing flavors and textures that come together in this timeless treat.
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Never Ending Meringue Tranche with Fresh Fruit and Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves 16 to 20 people
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
This Never Ending Meringue Tranche is an impressive and delicious dessert perfect for serving a crowd. The centerpiece is a long, crisp meringue log topped with whipped cream, fresh mangoes, strawberries, raspberries, and blueberries. The meringue is light and airy with a crisp exterior, complemented by the rich whipped cream and juicy, vibrant berries and tropical mangoes. Finished with a dusting of icing sugar and fresh mint, this dessert is visually stunning and wonderfully refreshing for any special occasion or summer gathering.
Ingredients
Meringue
- 180 ml / 6 oz egg whites (5 to 6 eggs, room temperature)
- 300 g / 10 oz caster sugar (superfine sugar)
Whipped Cream Topping
- 600 ml / 20 oz heavy whipping cream
- 1 tsp vanilla extract
- 3 tbsp caster sugar (superfine sugar)
Fruit Topping
- 2 large mangoes, peeled and sliced
- 500 g / 1 lb strawberries (about 2 punnets), hulled and halved
- 450 g / 15 oz raspberries and blueberries (mixed, approximately 3 Australian punnets combined)
Garnish
- Icing sugar / powdered sugar for dusting (optional)
- Chopped fresh mint
Instructions
- Preheat and prepare baking surface: Preheat your oven to 150°C (300°F). Line a very long baking tray or several trays arranged end-to-end with baking paper to accommodate the 1.6-metre length of the meringue. Ensure the surface is clean and dry.
- Make the meringue: In a clean, dry bowl, whisk the egg whites at medium speed until soft peaks form. Gradually add the caster sugar, a spoonful at a time, beating continuously until the mixture is glossy and stiff peaks form. Be careful not to under or overbeat to maintain a stable meringue mixture.
- Shape and bake: Spread the meringue mixture evenly into a long rectangle approximately 1.6 metres (5.2 feet) long on the prepared baking paper. Use a spatula to smooth the top. Bake in the preheated oven for about 75 minutes or until the meringue is dry and crisp on the outside but still slightly soft inside. Then switch off the oven, leave the door slightly ajar, and allow the meringue to cool completely inside to prevent cracking.
- Prepare the whipped cream and fruit: While the meringue is baking and cooling, whip the heavy cream with vanilla extract and caster sugar until soft peaks form. Slice the mangoes and hull the strawberries. Prepare the raspberries and blueberries by washing and draining well.
- Assemble the tranche: Once the meringue is completely cool, transfer it carefully onto a long serving platter. Spread the whipped cream evenly over the top. Decorate generously with the sliced mangoes, strawberries, raspberries, and blueberries. Dust with icing sugar if desired and sprinkle freshly chopped mint over the fruit for a fresh finish.
Notes
- Ensure egg whites are at room temperature for better volume when whisked.
- Gradually adding sugar to the egg whites helps create a stable meringue.
- The meringue should be crisp on the outside but slightly soft inside to achieve the best texture.
- Cooling the meringue gradually inside the oven helps prevent cracking.
- This dessert is best assembled just before serving to keep the meringue crisp.
- Use fresh, ripe fruits for maximum flavor and vibrant appearance.
