Meringue Sundae With Peppery Berry Sauce
5.0
(2)
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
Store-bought meringue cookies and frozen berries make this elegant sundae come together in a snap. Serve it on one big plate with two spoons for a sweet ending to a romantic dinner.
Recipe information
Total Time
45 minutes
Yield
2 servings
Ingredients
1/2 cup frozen strawberries
1/3 cup frozen raspberries
3 Tbsp. dark brown sugar
3 Tbsp. Chambord liqueur
1/2 tsp. freshly ground black pepper
Pinch of kosher salt
6–8 small meringue cookies
3 large scoops vanilla ice cream (from 1 pint)
Extra-virgin olive oil, flaky sea salt, and basil leaves (for serving)
Preparation
Step 1
Cook strawberries, raspberries, brown sugar, liqueur, pepper, and kosher salt in a small pot over medium heat, stirring occasionally, until sauce is thickened, about 8 minutes. Let cool to room temperature.
Step 2
Arrange cookies and ice cream scoops on a plate. Spoon berry sauce over, then top with oil, sea salt, and basil.
Step 3
Do Ahead: Sauce can be made 1 day ahead. Transfer to an airtight container and chill. Let come to room temperature before serving.
Recipe notes
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