1. 4 eggs whites (at room temperature)
2. Pinch of salt
3. 250g castor sugar
4. 2 tsp of cornflour (sifted)
5. 1 tsp white wine vinegar
1. 125g fresh raspberries
2. Juice 1/2 lemon
3. 1/4 cup castor sugar
4. 1/2 tsp of brandy (optional)
1. 300ml fresh cream – whipped
2. 1 x pomegrante
3. Raspberries, cherries and strawberries to decorate
4. Bunch of holly or fresh mint
1. Preheat oven to 120C. Line a tray with baking paper. Use a round baking tin to draw one large circle (22cm) then draw another circle inside it approximately 13cm wide.
2. Beat egg whites and salt until soft peaks form. Beat in sugar, a little at time until meringue is stiff and shiny. Sprinkle over sifted cornflour, vinegar and fold in lightly.You should be able to up end the bowl at this stage with no fear of anything coming out.
3. Grab a dessert spoon and scoop a dollop of meringue. Place this dollop between the outside and inside line. Repeat until a ring of meringue is complete. Create a second layer of meringue on top of the first until second ring is complete. Flatten the top by smoothing the meringue.
4. Place meringue in oven for 2 hours at 120C. When time is complete, turn off the oven and leave meringue in the oven until completely cool. This is very important as there will be less risk of the meringue cracking and collapsing.
5. When cool, spread with whipped cream, drizzle on raspberry coulis then decorate with cherries, pomegranates, strawberries, raspberries and holly or mint.
1. Blend fresh raspberries, lemon juice and sugar together until sugar has completely dissolved. Set aside until required.