Serve 6, Prep time 15 minutes, cooking time 1 – 1 ½ hours
INGREDIENTS
FOR THE MERINGUE
4 large egg whites, at room temperature
115g caster sugar
115g icing sugar (plus extra to serve)
A sheet of baking parchment
FOR THE FILLING
400ml of crème fraîche
1 tsp of vanilla essence
600g of mixed fruits
(I’ve used packs of pre-prepped fruits)
METHOD
Preheat the oven to 100ºC. Line a baking sheet with baking parchment.
Pour the egg whites into a food processor, whisk on medium-high speed until they stiffen.
While the eggs are whisking, add the caster sugar, a spoonful at a time, allowing a few seconds between each spoon.
When ready the mixture should appear silky and smooth.
Next, sift the icing sugar into a separate bowl, one-third at a time, gently fold it into the mixture using a spatula.
Scoop a heaped spoonful – spread out in a circle on the baking sheet (Roughly the size of a side plate, 1cm in depth).
Spoon the remainder of the mixture around the edges to build a wall, so it resembles a bowl.
Bake for 1 – 1 ½ hours, when cooked the meringue it will sound crisp when tapped.
Turn off the heat and allow the meringue to cool in the oven.
For the filling: In a bowl, whisk the crème fraîche and vanilla essence until it thickens.
Spread the crème fraîche over the cooled meringue, add the fruits, dust with icing sugar, and serve.
