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Berry Gratin with Ladyfingers and Meringue<\/p>\n
Raspberries, strawberries, blackberries \u2013 all make a delicious fluffy gratin. Here they are layered between Frangelico-soaked ladyfingers and topped with a soft, golden-brown meringue.<\/p>\n
1 teaspoon butter
\n3 tablespoons sugar
\n12 cake-style ladyfingers, halved lengthwise
\n2 teaspoons Frangelico or light rum
\n2 pints raspberries or halved or sliced strawberries
\n3 large egg whites<\/p>\n
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.<\/p>\n
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.<\/p>\n
Remove and serve immediately, scooping from the gratin dish.<\/p>\n
Serves 4 to 6<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Berry Gratin with Ladyfingers and Meringue Raspberries, strawberries, blackberries \u2013 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 …<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":64,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","footnotes":""},"class_list":["post-172","page","type-page","status-publish","hentry","column","threecol"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":393,"url":"https:\/\/georgeannebrennan.com\/?page_id=393","url_meta":{"origin":172,"position":0},"title":"Pear Crumble with Lavender and Almonds","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Pear Crumble with Lavender and Almonds Fruit crumbles or gratins are French country -style desserts replete with seasonal flavors, and lavender goes well with almost all fruits, from apples to peaches. 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The deglazed pan drippings, with a dash of Balsamic vinegar and\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":175,"url":"https:\/\/georgeannebrennan.com\/?page_id=175","url_meta":{"origin":172,"position":5},"title":"Caramelized Leeks","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"Caramelized Leeks This makes a tasty topping for flatbreads, or a base for dishes such as sliced pork tenderloin. 5 large leeks, cleaned and trimmed, to include some of the pale green stalk 2 tablespoons butter 1 tablespoon olive oil \u00bd teaspoon sea salt Finely chop the leeks. 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