INGREDIENTS

INSTRUCTIONS

Set the oven at 250øF/130øC/gas mark 1/2. To make the meringues,
draw four 7in / 18cm circles on baking parchment. Whisk four egg
whites with 10oz of icing sugar and the vanilla essence until thick
and glossy. Spoon the mixture into a piping bag with a plain nozzle,
and pipe three rings of meringue on to the parchment, following the
shape of the outlined circles. Pipe the remaining meringue on to the
last circle and spread it out to make a flat disc for the base. Bake
for 45 minutes. Whisk the remaining egg whites and sugar until thick
and glossy. Spoon the mixture into the piping bag fitted with a star
nozzle this time. Place the cooked meringue base on a lined baking
tray. Using a little of the uncooked mixture from the piping bag,
stick one of the cooked meringue rings on top of the base. Continue  in
the some way until all the rings have been used to form a basket.  Pipe
vertical stripes of meringue mixture from the bottom of the  basket to
the top ring, taking the mixture just over the top. Bake  for 30
minutes. Whisk the creams together, and fill the cooked  meringue
basket with alternate layers of cream and fruit. Finish with  fruit
arranged on top.  Note: The meringue must be served within 3 hours.
Converted by MC_Buster.  NOTES : Use any combination of fresh berries
to make this stunning  meringue gateau.  Converted by MM_Buster v2.0l.

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