Berry Gratin with Ladyfingers and Meringue
Raspberries, strawberries, blackberries – all make a delicious fluffy gratin. Here they are layered between Frangelico-soaked ladyfingers and topped with a soft, golden-brown meringue.
1 teaspoon butter
3 tablespoons sugar
12 cake-style ladyfingers, halved lengthwise
2 teaspoons Frangelico or light rum
2 pints raspberries or halved or sliced strawberries
3 large egg whites
Preheat an oven to 350 degrees F. Grease an 8-9-inch gratin or baking dish with the butter. Lay half the ladyfingers into the gratin dish to make a bed. Drizzle with 1 teaspoon of the Frangelico. Top with the berries, and sprinkle them with 1 tablespoon of sugar. Cover with another layer of ladyfingers and drizzle with the remaining teaspoon of Frangelico.
In a medium-size bowl, using an electric beater, whip the egg whites until stiff, about 2 minutes. Add the remaining 1 tablespoon of sugar and whip again. Spread the meringue over the top of the ladyfingers bringing it as near to the edges as possible. Place in the oven and cook until the meringue is golden brown, about 10 to 12 minutes.
Remove and serve immediately, scooping from the gratin dish.
Serves 4 to 6