18 Jul Victoria sponge with Hibiscus Meringue
This is an effortless dessert and can be prepared well in advance. The amounts can easily be adjusted to the number of guests. The hibiscus adds a delicious tart flavour to the sweets and the meringues keep well in an airtight container and can be stored for those unexpected impromptu parties.
| Servings | Prep Time |
| 4-6 people | 40 minutes |
| Cook Time |
| 2 hours |
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This is an effortless dessert and can be prepared well in advance. The amounts can easily be adjusted to the number of guests. The hibiscus adds a delicious tart flavour to the sweets and the meringues keep well in an airtight container and can be stored for those unexpected impromptu parties.
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Ingredients
- pinch of cream of tartar
- 5 egg whites
- 250 g castor sugar
- 1 tablespoon dried hibiscus flowers
- red food colouring
- 1 store bought sponge cake or red velvet cake
- 250 ml cream
- 1 teaspoon rose water
- 50 ml blueberry jam or night shade jam
Instructions
- In a large mixer add the cream of tartar and the egg whites and whip until stiff peaks have formed. Start adding the castor sugar spoon by spoon until all the sugar has been incorporated.
- Turn the mixer off and mix in the hibiscus flowers by hand. Add drops of food colouring and gently pull the colour through the mixture, avoid over mixing. Scoop dollops of the mixture onto baking paper and bake for about 2 hours until set and dry.
- Whip the cream with the rose water and add half the jam.
- Plate the dessert by breaking the meringue over the plate and garnish with the cream, pieces of sponge or red velvet cake with dollops of cream and drizzle with the remaining jam.