Mixed berry and meringue parfaits

Roasting the fruit really brings out the flavor. For a dairy preparation, I like to top each parfait with a dollop of whipped cream.

4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch kosher salt
1 cup granulated sugar, divided
1/2 teaspoon vanilla extract
Roasted Berries, recipe follows

Preheat the oven to 200 degrees F.

1. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper. Turn the paper face down on the baking sheets.

2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy.

3. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue.

4. With a large pastry tip, pipe a disk of meringue inside each circle.

5. Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

Roasted Berries:

1 pint fresh strawberries
2 half-pints fresh blueberries
2 half-pints fresh blackberries
1/4 cup sugar
2 tablespoons lemon juice

Preheat the oven to 450 degrees F.

1. Place the strawberries, blueberries and blackberries on a sheet pan and toss with the sugar and lemon juice. Roast in the oven for 20 minutes.

2. Cool to room temperature before serving.

To serve: I like to layer the meringues in dessert glasses. I crumble them up and spoon berries between each layer of meringues.

Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.

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