les
Sous Chef
I made this for my daughter in laws birthday..it was really easy to make & looks good on the table!
Serves 4
Prep Time 10 mins
Cooking Time 1 hour approx
Ingredients for the meringue
Serves 4
Prep Time 10 mins
Cooking Time 1 hour approx
Ingredients for the meringue
- 4 Free range egg whites
- 250g/9oz Caster /superfine sugar
- 2 Tsp Corn flour, sieved
- Splash of White wine vinegar
- Few drops of vanilla extract
- Make a round cut out using greaseproof paper of approx 20cm-25cm, place on a large baking tray
- Beat the egg whites until they form peaks
- Slowly pour in the caster sugar a little at a time and keep beating until the mixture becomes shiny but firm
- Add the vanilla extract and vinegar together with the corn flour and gently fold into the meringue
- Spoon the meringue onto the greaseproof cut out, almost to the edges
- Place on the middle shelf of a pre heated oven 180° C/350° F/Gas mark 4
- Turn the temperature down immediately to 150° C/300° F/Gas mark 2
- Bake for 1 hour and check, press lightly in the middle with your fingers, if spongy in the middle, it’s done. If not leave for another 5-10 mins
- Turn of the heat and open the cooker door slightly, leave the meringue to cool and dry out completely
- 320ml Double/heavy cream, whipped to soft peaks
- I prepared all the fruit except the strawberries and refrigerated
- 8 Passion fruits cut in half and pulp scooped out
- 1 Mango, stone removed, peeled and cut into editable chunks
- 10 Fresh pineapple chunks
- 6 Strawberries, roughly chopped
- Mint leaves and icing sugar for decoration
- When ready to serve, place a large plate gently over the meringue, holding the plate and baking tray together, turn over so it sits on the meringue peaks, you’ve now got a flat surface to work on
- Remove the greaseproof paper
- Make a few indents on the top with a palette knife
- Spoon the cream over the meringue
- Pour over the passion fruit
- Scatter the rest of the fruits on top
- Dust with icing sugar and add a few mint leaves
- Electric whisk/food processor
- Greaseproof paper
- Large baking tray
- 4 Free range eggs
- 250g/9oz Caster /superfine sugar
- 2 Tsp Corn flour
- White wine vinegar
- Vanilla extract
- 320ml Double/heavy cream
- 8 Passion fruits
- 1 Mango
- 10 Fresh pineapple chunks
- 6 Strawberries
- Mint leaves and icing sugar for decoration