SERVES 6
PREPARATION 20 MINS
COOKING 1 HOUR 30 MINS
8 egg whites
500g (1lb) caster sugar
1 tbsp cornflour
2tsp vinegar
500ml (16 fl oz) double cream
400g (13oz) strawberries
200g (6.5oz) raspberries
Few fresh mint leaves
Icing sugar, for dusting
1. Heat the oven to 180°C (gas mark 4).
Draw a circle onto a piece of greaseproof paper about 20cm (8in) round (using a plate makes it easy) and put the paper onto a baking tray
2. Beat the egg whites with a pinch of salt until firm peaks have formed. Beat in the sugar bit by bit until you have a stiff and shiny texture, then fold in the cornflour and vinegar.
3. Pile it onto the greaseproof paper and smooth it inside the edge of the circle so you have a fat disc. Put it into the oven and immediately turn down to 150°C (gas mark 2). Leave it for 1.5 hours then turn off the oven and leave the meringue there to cool.
4. Whip up the cream until it's thick but not totally stiff, and spread it over the cooled meringue. Pile the berries into a spectacular mound on top of the cream. Sprinkle with mint leaves and dust with icing sugar.