TAKES 1 HR 45 MIN, PLUS COOLING SERVES 6-8
Use seasonal fruity favourites for this yum pud
6 large egg whites 300g caster sugar 1tbsp cornflour 1tbsp white wine vinegar Few drops of vanilla extract 450ml whipping cream 3 kiwi fruit 300g strawberries 200g blueberries 200g raspberries
Few mint leaves, for decoration Icing sugar, for dusting
1 Preheat the oven to 150°c/130°c fan/gas 2. make sure all the utensils are grease free. Whisk the egg whites in a metal or glass bowl until stiff. add half the caster sugar, a tbsp at a time, whisking in between for a smooth, glossy meringue. Whisk in the rest of the sugar, cornflour, vinegar and vanilla. 2 draw a circle (around 25cm in diameter) on a piece of baking parchment. Flip it over and spoon the meringue around the inside of the line, keeping the mixture in a circular shape. 3 Spread some meringue into the middle of the circle, taking care to keep the edges thicker. Bake in the oven for about 1hr, or until the meringue feels hollow when tapped. turn off the heat and allow it to cool in the oven. 4 Whip the cream to soft peak stage and spoon into the hollow of the meringue. top with the prepared fruit. decorate with mint leaves and dust with icing sugar just before serving.