This delicious recipe was kindly sent to us by Lisa Mellor. This beautiful fruity dessert is a real showstopper!
For the meringue
- 5 large Egg Whites
- 300 g White Caster Sugar
- 1 tsp White Wine Vinegar
- 1 tsp Cornflour
- 1/2 tsp Vanilla Extract
For the filling
- 450 ml Longley Farm Double Cream
- 2 tbsp Icing Sugar
- Fruit - Blackberries, Strawberries , Raspberries, Blueberries etc!
- Freeze Dried Raspberries
- Raspberry Coulis
- Mint Leaves
Preheat your oven to 150°C/130°C Fan. Line a LARGE baking tray with baking parchment.
Whisk the egg whites with a stand mixer – I use my Kitchen Aid until they form stiff peaks – when you reach this stage, start adding the sugar 1 tsp at a time. Once all of the sugar is incorporated it should be glossy!
One at a time, whisk in the white wine vinegar, then the cornflour, then the vanilla and whisk until smooth!
Using a small bowl in the middle of the parchment paper, dollop the mixture around it so that once you remove the bowl, it’ll be a ring-shaped like a wreath!
I use a tablespoon and do a large spoonful for each dollop and go round the small bowl until I have used all the mixture up. I then use a fork to spike up little bits to give it texture!
Carefully lift out the bowl and bake in the oven for 1 hour – turn off the heat and leave to cool completely in the oven, without opening the door. I bake my meringues late at night, and leave them to cool overnight to make things easier!
Prepare your fruit – chop up any fruits such as the strawberries, and clean all the berries thoroughly! Whip up the Longley Farm Double Cream with the icing sugar.
Spread/dollop/pipe the whipped cream onto the meringue and then add the fruit on top! Add a few mint leaves for colour, and sprinkle with icing sugar!