Prep time: 25 minutes
Cook time: 1 hour 5 minutes
A crisp meringue base with a chewy filling, topped with whipped cream and a colourful selection of the season's fruit, is like waking up in paradise. What's more, the meringues can be made up to a week ahead - just store them in an airtight container in a cool place.
- 4 large egg whites
- Pinch of salt
- 225g caster sugar
- 1/2 tsp white whine vinegar
- 1 tsp cornflour
- 450ml double cream
- 1-2 tbsp elderflower cordial
- Icing sugar, to sweeten and to dust
- 400g mixed summer berries (halve or quarter any large strawberries)
1. Preheat the oven to 180°C/160°C fan oven/gas mark 4. Line two baking sheets with baking parchment. Trace four 7.5cm rounds on top of each, then turn the paper over.
2. Whisk the egg whites in a spotlessly clean, grease-free bowl with a pinch of salt until the mixture is stiff. You should be able to hold the bowl upside down without it moving. Gradually whisk in half the sugar and the vinegar, then fold in the rest of the sugar with the cornflour until the mixture is thick and glossy.
3. Dot a little meringue on the corner of each baking sheet to stick the parchment down. Spoon the meringue onto the traced rounds and make hollows in the centre of each one with a spoon.
4. Bake for 5 minutes in the centre of the oven, then reduce the heat to130°C/110°C fan oven/gas mark 1. Carry on cooking for about 1 hour until the meringues are crisp, then let them cool.
5. Whip the cream until it forms soft peaks, then fold in the elderflower cordial with 1-2 tsp icing sugar to taste. Spoon this into the cold meringues, then top with the berries. Dust with icing sugar, then serve.