Ingredients

The following ingredients have 4 Servings
  • 6 large egg whites
  • 350g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 600ml (20fl oz) double cream
  • 5ml (1 tsp) vanilla bean paste
  • 700g (1½lb) fruit of your choice
  • Mint leaves, to decorate
  • Icing sugar, for dusting

Instruction

  • Preheat the oven to 160˚C/fan 140˚C/320˚F/gas 3.
  • Line a baking sheet with baking parchment and draw a 30cm circle on the paper. Draw a 15cm circle in the centre of the 30cm circle.
  • Place the egg whites in the K-Mojo DigiMaster’s bowl. Attach the whisk attachment, then whisk until soft peaks form.
  • Add the sugar a little at a time while whisking on maximum speed. The mixture should be stiff and glossy.
  • In a cup, make a slurry with the cornflour and vinegar, then add to the egg whites.
  • Spoon the meringue onto the ring drawn on the baking parchment.
  • Carefully flatten the mixture so that cream and fruit can be placed on top later. Keep in mind that the meringue will expand in all directions in the oven.
  • Slide the meringue into the oven and change the temperature immediately to 140˚C/fan 120˚C/280˚F/gas 1. Bake for 1 hour to 1 hour and 15 minutes. You can leave it overnight to dry out but it needs leaving alone for at least one hour, once it’s been turned off.
  • Whip the cream and vanilla paste until barely stiff peaks form when the whisk is removed.
  • Spoon the cream onto the meringue then arrange the fruit on top.
  • Finish off with mint leaves and a dusting of icing sugar.