Crisp meringue shell with marshmallow centre, topped with cream and seasonal fruit.
2 hrTotal time
8Serves
3Steps
AustralianCuisine
Method
- Prep
Make meringue
Whisk egg whites to stiff peaks. Gradually add sugar until glossy and thick. Fold in vinegar and cornstarch.
Why: Cornstarch and vinegar create the marshmallow centre.
Cook from here - Rest
Shape and bake
Pile meringue on lined tray in a circle with a well. Bake at 120°C for 90 minutes. Cool in oven.
Why: Slow baking dries the shell while keeping centre soft.
Cook from here - Serve
Top and serve
Fill well with whipped cream and berries just before serving.
Why: Fruit goes on last to prevent soggy meringue.
Cook from here
Chef's tip
Ensure the bowl is grease-free — any fat prevents whites from whipping.
