Party-Size Ambrosia Meringues Recipe
This ambrosia recipe makes a fab meringue topper.
Don’t fight over ambrosia and pavlova this Christmas when you can have them both! These are oh-so-easy but look so impressive on the table. And, if you’re short on time you can use store-bought meringues.
Prep
15 Mins
Cook
5 Mins
Ready In
20 Mins
Serves
8
What you need
- 45g sliced almonds
- 200ml Anchor Cream
- 1 tsp vanilla essence
- 3 Tbsp caster sugar
- 50g 70% dark chocolate, finely chopped
- 1½ punnets fresh blueberries
- 8 large meringue nests
- Icing sugar, to serve
Here's how it's done
- Toast the almonds in a medium-large fry pan on a low-medium heat, stirring frequently until golden. Transfer to a bowl and set aside to cool.
- In a large bowl beat the cream, vanilla and sugar until soft peaks form. Gently fold through the chocolate and half a punnet of blueberries.
- When ready to serve, spoon the creamed mixture into the meringue nests. (Don’t do this ahead of time or the nests will get soggy).
- Top with the remaining blueberries, sliced almonds, and a sprinkle of icing sugar.
Serving suggestions
You can switch out the blueberries for fruit that matches your colour theme – try fresh raspberries, blackberries, kiwifruit, or ripe summer stonefruit.
You might also like
Sign up for recipes, tips and inspiration
Delivered straight to your inbox every fortnight