Summer meringue sviss

Gelato
2 egg yolks
60 g Dansukker Granulated Sugar
5 g Dansukker Vanilla Sugar
250 ml milk
70 g Dansukker Glucose Syrup
200 ml double cream
250 g strawberries
5 g Dansukker Granulated Sugar

Raspberry meringues
75 g raspberry syrup (about 75 ml)
140 g Dansukker Granulated Sugar
4 egg whites (approx. 100 g)
100 g Dansukker Icing Sugar

Raspberry caramel sauce
95 g Dansukker Light Muscovado Sugar
140 g Dansukker Light Syrup
100 ml double cream
75 g raspberries

To serve
Whipping cream
Fresh berries

Start with the gelato. Whisk the egg yolks, sugar and vanilla sugar until fluffy.

In a saucepan, bring the milk and glucose syrup to the boil. Pour a little of the warm milk mixture into the egg mixture and stir together. Add the rest and stir together thoroughly.

Pour the custard back into the saucepan and simmer for 6-8 minutes or until the temperature reaches 85°C. Do not allow the mixture to boil. Stir it constantly.

Fill the sink with ice-cold water. Strain the custard, pour it into a clean bowl and stand it in the ice-cold water so that it cools quickly. Refrigerate the custard for 1 hour to thicken it.

Whip the cream until it forms soft peaks and fold it into the custard. Liquidise the strawberries with the granulated sugar and fold into the custard.

Churn the custard in an ice cream maker to a thick, creamy consistency. Store in the freezer.

Without an ice cream maker. Pour the mixture into a container and place in the freezer. Remove the gelato after 40 minutes and beat with an electric whisk. Repeat this procedure 2-3 times. Freeze for a further 4-5 hours.

Prepare the meringues. Heat the oven to 100°C using top and bottom heat.

Liquidise the raspberries and strain through a fine sieve. Measure out 75 g of liquidised raspberries and boil in a saucepan with 50 ml granulated sugar for about 3 minutes. Put the raspberry purée in the fridge to chill.

Whisk the egg whites until foamy, then add the rest of the granulated sugar. Continue whisking until stiff peaks form. Fold in the icing sugar. Drizzle the raspberry purée over the meringue and use a rubber scraper to create a marbled effect.

Put the mixture in a piping bag and pipe meringues onto a baking sheet lined with parchment paper. Bake for about 50 minutes. Switch off the oven and leave the meringues to dry out.

Meanwhile, make the raspberry caramel sauce. Combine the muscovado sugar and syrup in a saucepan. Boil for about 2 minutes until the sauce starts to thicken.

Add the cream a little at a time and continue simmering for about 4 more minutes. Add the raspberries. Liquidise the sauce. Pour the caramel sauce into a warm, thoroughly cleaned jar and refrigerate.

Assemble the dessert. Start by whipping the cream. Get out a large serving bowl. Scoop the gelato into the bowl and decorate with cream swirls, caramel sauce, berries and meringues.