Brown sugar meringue stack with summer berries and vanilla cream

Serves 16

For the meringue layers * 10 egg whites * Pinch of salt

* 120g light brown sugar * 180g caster sugar * 275g icing sugar * 2tsp cornflour * 1 vanilla pod, seeds only or 2tsp vanilla bean paste/vanilla extract * 2tsp white wine vinegar For the Filling

* 900ml double cream * 2tbsp icing sugar * 1 vanilla pod, seeds only or 2tsp vanilla bean paste/vanilla extract * 700g mixed summer berries, hulled or halved as needed

* 50g nibbed (or chopped) pistachios

* 30g dark chocolate Start with the meringue layers. Preheat the oven to 140°C/fan 120°C/gas 1. Line two large baking sheets with non-stick baking parchment. Using a freestanding mixer that has a balloon whisk attached or an electric whisk and a very large mixing bowl, whip the egg whites, salt, brown sugar and caster sugar together until the mixture holds stiff peaks. Sift over the icing sugar and cornflour and continue to whisk for 3–4 minutes, until the mixture is very stiff and has a shine to it. Whisk in the vanilla and vinegar to finish.

Spoon a third of the meringue mixture onto one lined baking tray to make a swirled, 5-6cm high disc about 25cm in diameter. Use the remaining mixture to make one 12-15cm diameter disc and two 20cm diameter discs. Spoon tiny meringues around the discs with any leftover mixture.

Bake for about 1 hour until the meringue is set and crisp on the outside, but hardly coloured. Switch the oven off, prop the door ajar and leave the meringues to cool for 30 minutes or so. Remove from the oven and cool completely. Store for up to 48 hours in airtight containers.

To assemble the stack, lightly whip the cream with the icing sugar and vanilla. Be careful not to over-whip – the consistency should be billowing and soft. Put the largest meringue disc on a serving platter (don’t worry about cracks or crumbles). Top with a layer of cream and a single layer of summer berries. Put a medium-sized meringue disc on top and repeat the cream/ berry layer. Top with the second medium-sized disc, add cream and berries as before then repeat with the final, smallest meringue disc, piling the berries and cream up more generously.

Shower the entire stack with pistachios and finish by finely grating the dark chocolate over. Serve any baby meringues alongside.