Serves 6-8 (unless you have my Mum round she can eat half of it on her own)


For the meringue

4 egg whites

250g caster sugar

1 tsp white wine vinegar

1 tsp Goldenfry Cornflour

1 tsp vanilla extract


For the topping

500g Strawberries hulled and halved

200g Raspberries

3 tbsp icing sugar

350ml double cream


  1. Heat oven to 150°C/130°C fan/Gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
  2. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hour, then turn off the heat and let the meringue cool completely inside the oven.
  3. When the meringue is cool, chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
  4. Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot.