April 24, 2013 by marksetchfield
Serves 6, prep time 20 minutes, cooking time 1 hour
3 eggs whites
6 oz caster sugar
1 pint double cream
4 tbsp raspberry jam
4 oz blueberries
4 oz raspberries
4 oz strawberries
Icing sugar to dust
Chefs says: This looks difficult but it’s actually simple. You can change the fruits you use depending on the season – it’s great with strawberries in the summer or a mix of winter berries.
Separate the eggs and place the egg whites in a large bowl. With an electric whisk, start whisking the egg whites. Once the eggs start to thicken, keep whisking and, one ounce at a time, add the sugar. As the sugar is added, the mixture should start to feel very silky in texture. When all the sugar is added and the egg whites form soft peaks, you’re done. On a baking tray lined with baking parchment, start building a circular base of meringue about 15cm in diameter. Now start building a wall of egg whites around the edge of the base. Use a fork to shape the mixture into what looks like a flan case. When you’re happy with the shape, place in the oven at 150 degrees celsius/gas mark 2 for one hour. After an hour, remove from the oven and leave to cool. Whip the double cream and line the meringue base with it. You may want to use a piping bag as the meringue is very delicate. Now with a fork, add drops of raspberry jam around the edge and in the centre of the meringue. Add the raspberries, blueberries and strawberries, pipe some more cream on and dust with icing sugar.