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