Instructions

1 Heat the oven to 140 C and place the rack in the middle of the oven. Line a baking tray with aluminium foil and score a 18cm circle on the foil with the blunt edge of a knife, without tearing it. (Use a bowl as a guide.) Set aside.

2 In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed until the whites form soft peaks. Gently sprinkle the sugar into the egg whites, 1 teaspoon at a time, beating continuously until the whites form stiff glossy peaks. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.

3 Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher than the center so you have a shallow well in the middle.

4 Bake the meringue for about 1 hour and 15 minutes or until it turns a very pale, pinkish eggshell color. Turn off the oven and leave the door slightly ajar to let the meringue cool completely.

As the meringue cools, it will crack slightly.

5 Whip the cream with the vanilla and icing sugar until it forms peaks and set aside. Gently spread the cream over the top of the cooled meringue with a spatula. Arrange the fruit on top. Serve immediately and enjoy.

oven four / rack ici, grille / to line recouvrir / baking tray plaque de cuisson / aluminium foil papier aluminium / to score marquer, tracer / blunt peu tranchant, émoussé / edge côté, tranche / to tear, tore, torn déchirer / to set, set, set aside mettre de côté / medium-sized de taille moyenne / speed vitesse / soft mou, recourbé / gently doucement / to sprinkle saupoudrer / stiff ici, ferme, droit / glossy brillant / to fold in incorporer / to spread, spread, spread étaler / slightly légèrement / shallow peu profond / well puits / to bake cuire / eggshell coquille d’oeuf / ajar entrouvert.