4 egg whites, at room temperature
¼ tsp salt
250g caster sugar
2 tsp cornflour, sifted
1 tsp white wine vinegar
For the berry sauce:
Juice of ½ a lemon
50g caster sugar
300ml fresh cream, whipped
1 pomegranate, seeds removed
Raspberries, cherries and strawberries
Small bunches of fresh mint (or holly)
- Preheat the oven to 110˚C/90˚C fan/gas mark ¼ and line a baking tray with parchment paper. Use a 22cm round baking tin to trace a circle on the paper, then draw another circle (about 13cm wide) within the larger circle.
- Use an electric whisk to beat the egg whites and salt for a few minutes until soft peaks form.
- Beat in the sugar, one tablespoonful at a time, until the meringue is stiff and shiny. Fold in the cornflour and vinegar.
- Use a tablespoon to scoop out a dollop of the meringue and place it in the ring between the two circles’ lines on the parchment paper. Repeat until a ring of meringue is complete.
- Create a second layer of meringue on top of the first, then gently smooth the top with a spoon or palette knife.
- Bake for two hours, then turn off the oven and leave the meringue inside to cool completely.
- Meanwhile, blend all the ingredients for the berry sauce until smooth. Refrigerate until needed.
- When the meringue has cooled, transfer to a serving dish and spread with whipped cream. Drizzle over the berry sauce and decorate with pomegranate seeds, berries and mint leaves.
Per Serving 135kcals, 1.5g fat (0.8g saturated), 30.5g carbs, 28.2g sugars, 1.9g protein, 0.9g fibre, 0.088g sodium