Sunday, February 26, 2012


  • 4 large egg whites at room temperature
  • 1 cup of Castor sugar, also known as "Berry sugar"
  • 1 tsp of white vinegar
  • 1/2 Tbsp of cornflour/ cornstarch
  • 1/2 tsp of pure vanilla extract
  • 1/2 cups of whipping cream
  • Fresh fruit such as strawberries, raspberries, passionfruit, blueberries
  • 1 Tbsp fresh lemon juice
  • Piece of tin foil to fit in oven tray


Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.

In a  medium bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
Gently sprinkle the sugar into the egg whites,a little at a time. Continue beating the eggs until you finish the sugar. Your mixture should look nice and glossy with stiff peaks.
Sprinkle  cornflour and vinegar on the meringue and fold in gently with a plastic spatula. Add  vanilla and gently fold the mixture.

Now slowly spread the meringue in a circle on a piece of foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a slight well in the middle.
Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale.
Turn the oven off and leave the door slightly open to let the meringue cool completely. It will crack slightly as it cools

Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.

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