INGREDIENTS
wheaten cornflour, for dusting
6 egg whites
1½ cups (330g) caster sugar
3 teaspoons wheaten cornflour, extra
2 cups (500ml) thickened cream
2 teaspoons vanilla extract
500g strawberries, hulled, sliced thinly
120g raspberries
METHOD
Preheat the oven to 120°C (100°C fan-forced). Line 2 oven trays with
baking paper. Draw a 20cm circle on each piece of paper; invert paper
onto trays. Grease the paper and dust with a little cornflour. Shake
away excess.
Combine two of the egg whites and ½ cup of the sugar in a small bowl,
beat on high with an electric mixer until thick and glossy. Stir in 1
teaspoon of extra cornflour.
Divide mixture between oven trays, spreading to full circles. Bake for
about 1 hour or until firm and dry; cool in oven with door ajar.
Repeat process two more times with remaining egg whites and sugar.
You should have a total of 6 meringue rounds.
Beat the cream and vanilla until soft peaks form.
Peel away paper from meringues, sandwich with cream mixture and
half the strawberries. Serve topped with remaining strawberries and
raspberries.
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