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
3 tbsp icing sugar
350ml double cream
- 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.
- 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.
- 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.
- 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.