Ingredients

• 4 egg whites
• 225g (8oz) caster sugar
• 5ml (1 tsp) cornflour
• 5ml (1 tsp) white wine vinegar
• 2.5ml (1/2 tsp) vanilla essence
• 300ml (1/2 pint) double cream
• 450g (1lb) fresh soft fruits e. g. strawberries, raspberries or peaches, plums and pineapple, sliced or chopped, as required

Tools

• Balloon Whisk

Method

1. Preheat the oven to 130°C/250°F/Gas 1/2. Line a baking sheet with non-stick baking parchment and draw a 23cm (9 inch) circle on the paper; turn the paper over.
2. Place the egg whites in the Kenwood Bowl. Using the Whisk at speed 5, whisk the egg whites until they start to form soft peaks. Whilst the Whisk is still turning add the sugar, a spoonful at a time. The meringue should soon become stiff and shiny.
3. Mix the cornflour, white wine vinegar and vanilla essence together and fold in. Spoon half the meringue onto the prepared baking sheet to fill the marked circle, then add large spoonfuls of meringue around the edges to form a rim.
4. Bake for 1 1/2 hours or until dry but still a little soft in the centre. Switch off the oven and leave the meringue to cool in the oven for at least 3 hours. Transfer to a wire rack and remove the non-stick baking parchment.
5. Using the Whisk, whip the cream until it forms soft peaks. Place the meringue on a serving plate, fill the centre with whipped cream and pile the fruits on top.

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