4 free range egg whites
225g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla essence
300ml whipping cream
200g fresh strawberries
100g fresh blueberries
1 Cadbury twirl bar (full size)
Preheat the oven to 130°C. Line a baking
sheet with non-stick baking parchment
Place the egg whites in a mixing bowl. Using the an electric
mixer whisk at speed 5, whisk the egg whites until they start
to form soft peaks. Whilst the Whisk is still turning add the
sugar, a heaped tablespoonful at a time. The meringue
should become stiff and shiny.
Mix the cornflour, white wine vinegar and vanilla essence
together and fold in. Spoon half the meringue onto the
prepared baking sheet into a circular shape, then add large
spoonfuls of meringue around the edges to form a rim.
Bake for 1 hour or until dry but still a little soft in the centre.
Switch off the oven and leave the meringue to cool in the
Using the Whisk, whip the cream until it forms soft peaks.
Place the meringue on a serving plate, fill the centre with
whipped cream and pile the chopped strawberries and
blueberries on top. Finally, crush a twirl bar and sprinkle over
the fresh berries.
Enjoy! Lucy x