Serves 6, prep time 20 minutes, cooking time 1 hour
INGREDIENTS
4 large free-range egg whites,
at room temperature
115g caster sugar
115g icing sugar
500ml of whipping cream
300g of fresh strawberries
300g of raspberries
2 squares of dark chocolate
20cm square of baking parchment
TO DECORATE
Icing sugar
Heart-shape candy decorations
Mint sprigs
METHOD
Preheat the oven to 100ºC Celsius. Separate the eggs and place in a food processor mixing bowl, or use a hand held mixer, whisk on medium speed until the eggs whites are fluffy and form peaks.
Increase the speed, start to add the caster sugar, a tablespoon at a time, leaving a few seconds in between each spoonful.
Next, lower the speed and do the same with the icing sugar.
The eggs should now look glossy and silky.
Line a baking sheet with baking parchment; using a dinner plate as a template draw a circle.
Turn over the sheet and scoop spoonfuls of the mixture on the paper inside the line.
Using the back of a spoon form a base, keep adding to the edges until the mixture forms a bowl.
Using a chopstick swirl the mixture to combine, and for a solid edge.
You can also use the same method to even out the inside.
Bake for 1½ hours, and when the edges are crisp, turn off the heat and allow the meringue to cool in the oven.
For the filling: Whisk the cream until thick and place in the fridge.
Wash and trim the strawberries, cut them into quarters, place in a bowl with the raspberries and a tablespoon of icing sugar.
Over a pan of water put the chocolate in a glass bowl and melt the chocolate squares.
When the meringue is completely cool remove from the oven, place on a serving board, and using a spoon drizzle chocolate around the edge. Allow to set.
To serve: layer in the cream, place berries on top, add the candy hearts and dust the top with icing sugar, add a sprig of fresh mint and serve.