Ingredients
Meringue:
7 free-range egg whites
1lb ½oz / 470g icing
sugar, sifted
½ tsp
vanilla essence
Filling:
¾pint / 430ml double
cream
¼pint / 140ml single
cream
12oz / 340g prepared seasonal
fruit, eg blueberries, redcurrants,
blackcurrants, blackberries
Method
1. Set the oven at 250°F/130°C/gas mark ½.
2. To make the meringues, draw four 7in / 18cm circles on baking parchment.
Whisk four egg whites with 10oz of icing sugar and the vanilla essence until
thick and glossy.
3. Spoon the mixture into a piping bag with a plain nozzle, and pipe
three rings of meringue on to the parchment, following the shape of the outlined
circles.
Pipe the remaining meringue on to the last circle and spread it out to make
a flat disc for the base. Bake for 45 minutes.
4. Whisk the remaining egg whites and sugar until thick and glossy.
Spoon the mixture into the piping bag fitted with a star nozzle this time.
5. Place the cooked meringue base on a lined baking tray.
Using a little of the uncooked mixture from the piping bag, stick one of
the cooked meringue rings on top of the base.
Continue in the some way until all the rings have been used to form a basket.
Pipe vertical stripes of meringue mixture from the bottom of the basket to the
top ring, taking the mixture just over the top.
Bake for 30 minutes.
6. Whisk the creams together, and fill the cooked meringue basket with
alternate layers of cream and fruit.
Finish with fruit arranged on top.
Note:
The meringue must be served within 3 hours.
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