This elegant dessert with a crisp white meringue layer filled with fresh fruits of your choice and whipped cream #baking#dessert#cake
4 egg whites
1 ¼ cups white sugar
1 tsp vanilla extract
1 tsp lemon juice
2 tsp cornstarch
1 pint heavy cream
Handful of fresh blue berries
In Ventray stand mixer, beat 4ggwhites until stiff peak. Gradually add in sugar 1 tbsp at a time, beating well after each addition. Beat until meringue thick and glossy.
Gentle fold in vanilla extract, lemon juice and cornstarch with a spatula.
Spoon mixture into the drawn circle on parchment paper working from centre and spread out.
In clean Ventray stand mixer bowl, beat heavy cream until stiff peaks form, place meringue on flat serving plate, fill with whipped cream and fruit slices
Preheat oven to 300F, line baking sheet with parchment paper
Draw large circle on the parchment paper
Bake for 1 hr, cool on wire rack.
Do not overbeat egg white to avoid volume loss. When beat in sugar, add 1 tbsp at a time Make sure you have pure egg whites, and with clean grease free stand mixer. Substitute berries with mango, pineapple, kiwi.