Ingredients

  • 6 egg whites
  • 180g caster sugar
  • 180g icing sugar, sieved
  • 200g chopped strawberries, raspberries or cherries
  • 200g strawberries, hulled
  • 100g raspberries
  • 300ml double cream, whipped
  • Few sprigs of lemon verbena

Method

Preheat the oven to 80c. Line a baking tray with baking parchment.

Place the egg whites into a free standing mixer with a whisk attachment. Whisk on high until it reaches a stiff peak. Add the caster and icing sugar a spoonful at a time and whisk for a further minute. Fold through the berries and spoon onto the lined baking tray in a quenelle shape. Bake for 2 to 3 hours then cool.

Blitz the strawberries and raspberries for the sauce in a food processor and pass through a sieve. Pop the whipped cream into a piping bag then pipe onto one meringue on the flat side and top with another meringue. Sit the meringue on the plate with a spoonful of sauce and decorate with herbs.

Ingredients

  • 6 egg whites
  • 180g caster sugar
  • 180g icing sugar, sieved
  • 200g chopped strawberries, raspberries or cherries
  • 200g strawberries, hulled
  • 100g raspberries
  • 300ml double cream, whipped
  • Few sprigs of lemon verbena

Method

Preheat the oven to 80c. Line a baking tray with baking parchment.

Place the egg whites into a free standing mixer with a whisk attachment. Whisk on high until it reaches a stiff peak. Add the caster and icing sugar a spoonful at a time and whisk for a further minute. Fold through the berries and spoon onto the lined baking tray in a quenelle shape. Bake for 2 to 3 hours then cool.

Blitz the strawberries and raspberries for the sauce in a food processor and pass through a sieve. Pop the whipped cream into a piping bag then pipe onto one meringue on the flat side and top with another meringue. Sit the meringue on the plate with a spoonful of sauce and decorate with herbs.