Meringue & berry layer cake

SERVES 8-10

4 large egg whites

1½ cups sugar

1 tsp vinegar

1 tsp vanilla

2 cups rhubarb, chopped

2 tbsp icing sugar

1 cup fresh strawberries

1 cup fresh blueberries Squeeze of ½ a lemon

300ml cream, whipped

50g crème fraîche

1 Preheat oven to 130oC.

Line three baking trays with baking paper.

2 Beat the egg whites to soft peaks, then gradually add the sugar, a few tablespoons at a time. Beat until the mixture is glossy and stiff, and the sugar is dissolved. Add in the vinegar and vanilla, beating for 2-3 minutes more.

3 Spoon a third of the mixture onto each lined tray. Spread into thin round discs.

4 Bake for 1½ hours or until the outside shell is crisp, then turn off the oven and completely cool, with the oven door closed.

5 Cook the chopped rhubarb by simmering with 1 tablespoon of the icing sugar and a splash of water or until just softened. Set aside to cool.

6 Sprinkle remaining icing sugar over the chopped strawberries and blueberries. Squeeze over lemon juice and leave for 30 minutes or longer.

7 To assemble, mix together the whipped cream and crème fraîche. Place one layer of meringue on a serving platter. Spoon half of the cream on and top with rhubarb, then with a second layer of meringue. Top this with the remaining cream and ¾ of the strawberries and blueberries, reserving any juice. Top with the final meringue disc and remaining fruit. Just before serving, drizzle over any saved juice.