You will need:
- 3 medium egg whites
- 180 g caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 420 ml double or whipping cream
- 1 kg seasonal fruit
Step 1:
Before you begin, preheat your oven to 170ºC (325ºF/ gas 3)
Step 2:
The meringue is made with 3 eggs whites and 175g sugar. Whisk the egg whites until they're stiff then beat in half the sugar. Continue beating while you add the remaining sugar with 1 teaspoons cornflour and 1 teaspoons white wine vinegar. The meringue should be glossy and stiff.
Step 3:
Take a flat baking sheet and cover with baking parchment. Spread the meringue in a circle approximately 25cm in diameter with a slight dip in the middle. Sprinkle with a little caster sugar and bake in the oven for 30-40 minutes, until the baking paper peels away easily from the base of the meringue. It shouldn't be too coloured, just very slightly golden. When it's done, turn off the oven and open the oven door, letting the meringue cool completely before you remove it.
Step 4:
Remove the paper and put the meringue on a serving dish. Fill the central hollow with whipped cream and top with plenty of fruit.
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