INGREDIENTS

INSTRUCTIONS

Preheat the oven to 140 C, 275 F, Gas mark 1. Draw a 20cm (8 inch) circle
on a square of baking parchment or greaseproof paper and place on a baking
tray.
Whisk the egg white until stiff and stands in peaks. Whisk in half the
caster sugar then carefully fold in the remainder using a large metal
spoon.
Spoon the meringue onto the baking parchment to fill the circle, slightly
dipping the meringue in the centre and raising at the edges.
Place into the preheated oven and bake for approximately 90 minutes. Remove
from the oven and cool on a wire rack. Peel away the greaseproof paper when
cool.
Puree half of the summer fruit mix in a liquidiser or food processor and
add icing sugar to taste for preferred sweetness.
Whip the double cream with the vanilla essence until smooth and thick.
Place the meringue onto a large flat serving plate. Pile the cream into the
centre and arrange on the remaining whole fruit and drizzle over a little
of the sweetened puree.
Notes Decorate with sprigs of mint then dust with icing sugar and serve
immediately with the remaining sweetened puree.
Converted by MC_Buster.
NOTES : Sweet crisp meringue with cream and summer fruits makes a
spectacular dessert.
Converted by MM_Buster v2.0l.

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