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Summer Berry Basket

chef.tim.lee's picture
  Piping meringue 1 Cup (16 tbs)
  Pineapple 1 Small
  Orange chantilly cream 1 Cup (16 tbs)
  Blueberries 1 Cup (16 tbs)
  Strawberry 1 Large

Line 2 large baking sheets with aluminum foil.
Draw a 12- x 5-inch oval on a piece of paper; cut out oval to make pattern.
Trace around pattern 2 times on each foil-lined baking sheet.
Prepare Piping Meringue.
Spread about 1 1/3 cups meringue evenly inside 1 oval outline.
Spoon about 3/4 cup meringue into decorating bag fitted with No.
1A or 2A round tip; pipe two 5/8 inch-wide ovals just inside 2 oval outlines.
Change to No.
4B, 6B, or 8B star tip; pipe a 5/8-inch-wide oval just inside remaining oval outline, using a shell or star design.
To make the handle, pipe two 4-inch-diameter semicircles in a shell or star design.
Cover and chill the remaining meringue.
Bake the meringue pieces at 200° for 2 hours.
Turn off oven; cool meringues in oven at least 4 hours or overnight.
To assemble basket, carefully peel foil from meringue sections.
Place filled-in oval on a foil-lined baking sheet.
Stack 2 plain ovals, then decorated oval, on top of base, using a little reserved meringue to "glue" layers together.
Bake at 225° for 15 minutes; place baking sheet on wire rack to cool completely.
Carefully spread small amount of reserved meringue on flat side of 1 handle section; lightly press flat side of other handle section against meringue.
Let dry at room temperature 2 hours.
Store all meringue pieces in airtight container at room temperature up to 2 days.
Cut off the crown and a slice from bottom of the pineapple; cut off pineapple skin.
Cut pineapple crosswise into 1/2-inch-thick slices, and remove core.
Cut slices in half.
Set aside 6 pineapple half-moons; reserve remaining pineapple for other uses.
Up to 1 hour before serving time, transfer basket to serving platter.
Spread Orange Chantilly Cream evenly in basket.
Stand 6 pineapple half-moons around inside edge of basket; arrange blueberries in center.
Attach handle across center of basket, just inside bas ket edges, using more reserved meringue.
Attach strawberry halves, if desired, to basket handle using wooden picks.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 248 Calories from Fat 45

% Daily Value*

Total Fat 5 g6.9%

Saturated Fat 3.1 g15.3%

Trans Fat 0 g

Cholesterol 0.35 mg0.12%

Sodium 35.4 mg1.5%

Total Carbohydrates 52 g17.4%

Dietary Fiber 3.5 g14.1%

Sugars 44.8 g

Protein 3 g6.6%

Vitamin A 1.6% Vitamin C 101.3%

Calcium 1.7% Iron 2.4%

*Based on a 2000 Calorie diet

Summer Berry Basket Recipe