Make the meringue base, slather it in
whipped cream (at the last minute)and decorate with fresh fruit, shards of caramel or sprinkles of cocoa, so whatever you want really. The sugar can be a
mix of white or brown, the more brown means the more caramelly the meringue
will taste. Yum
250 grams caster sugar, soft brown sugar
or a combination.
4 large egg whites
1 pinch of salt
2 teaspoons cornflour
1 teaspoon white wine vinegar
300 ml double cream
Preheat
the oven to 180°C/gas mark 4/350°F.
Line
a flat oven sheet with baking parchment.
In
a clean, grease-free metal bowl whisk the egg whites and salt until the soft
peak stage
Keep
whisking while you add the sugar a tablespoon at a time.
When
you have a firm meringue, fold in the cornflour and vinegar using a
clean table spoon.
Dollop
the meringue mixture on to the parchment in a rough circle. Smooth and shape it
with a spatula
Put
it in the oven cook for an hour and a quarter. Switch off the oven and leave
inside until cool.
Once
the base is cool move to a plate and slather the flattest side with whipped
cream.
