3 egg whites

1 pinch salt

200g caster sugar

1 tablespoon cornflour

1 teaspoon lemon juice

300ml whipping cream

4 tablespoons icing sugar (optional)

1 punnet fresh raspberries


Preheat oven to 150°C.

In a mixing bowl, beat egg whites until soft peaks form, slowly add 150g of the sugar, while continuing to whip. Mix in the remaining sugar with the cornflour; lightly fold into meringue with lemon juice.

Spread a circular layer of meringue onto a baking tray around 1/2 cm thick. Pipe the remaining meringue in swirls around the edges to form a bowl shape.

Bake for 1 hour. Leave meringue inside the oven to cool. When cool, the meringue should be hard on the outside, and slightly moist on the inside.

In another bowl, whip the cream and icing sugar, scoop the mixture into the meringue bowl and add fruit on top.

Products used 

Colourworks Large Blue Melamine Two Tone Mixing Bowl

Kitchen Craft Rotary Push Whisk

Colourworks Silicone Spatula

Master Class Non-Stick 35cm x 25cm Baking Tray

Sweetly Does It Icing Bag 30cm

Sweetly Does It Large Closed Star Icing Nozzle