Berry pie with Italian meringue
8 servings
40 minutes
Berry pie with Italian meringue is a true embodiment of European culinary sophistication. The light oatmeal base provides a delicate texture and pairs wonderfully with the juicy raspberry filling, highlighted by the sweetness of powdered sugar. The Italian meringue, airy and slightly crispy, adds elegance to the pie and completes the flavor composition. This dessert evokes a summer day in a cozy garden filled with the aroma of fresh berries and sweet vanilla air. Perfect as a festive treat or simply to enjoy the moment with a cup of fragrant tea. Its history roots in the classic European dessert tradition where berry fillings and airy textures create harmony of taste and aesthetics.
1
Preheat the oven to 180 degrees. Lightly grease a baking dish (20–22 cm) with oil.
2
For the base, take three eggs, separating the whites from the yolks. Whisk the yolks with 50 g of sugar until a smooth white mass forms. Whisk the whites to soft peaks. Gently mix the whites and yolks. Add oatmeal and mix. If the batter seems too runny, add some ground flakes. Spread the batter in a mold. Bake for 10-15 minutes. Cool down.
- Chicken egg: 3 pieces
- Egg white: 3 pieces
- Sugar: 225 g
- Oat flakes: 120 g
3
If you are using frozen berries, rinse them with hot water. Let the water drain. Mix the starch and powder and sprinkle this mixture over the berries. Gently stir. Place the filling on the base and bake in the oven for 5-7 minutes.
- Raspberry: 350 g
- Starch: 1 teaspoon
- Powdered sugar: 3 tablespoons
4
For the meringue, pour 175 g of sugar into a saucepan, add 75 ml of water, and place it over high heat. Stir until the syrup boils. Cook the syrup on high heat for 5 minutes. Whip the egg whites until foamy. While continuing to whip, pour in the syrup in a thin stream, then add lemon juice. Let the pie cool for 5 minutes. Spread the meringue on the pie and bake in the oven until golden.
- Sugar: 225 g
- Lemon juice: 1 teaspoon
5
Cool the pie and serve.