Butter for greasing
Whites of 4 eggs (room temperature eggs)
225g/8oz caster sugar
1 tsp white wine vinegar
1 tsp cornflour
For the filling:
175ml/6oz double cream
1 tbsp icing sugar
1tbsp Marsala or dry sherry (optional)
250g/9oz marscapone cheese
Mixture of fruit - strawberries, raspberries, kiwifruit, passionfruit, peach, banana
MERINGUE
1. Preheat the oven to 130 degrees celsius/275 F. Lightly grease a baking tray and line it with non-stick baking paper. Using a plate as a guide, draw a 23cm/9inch circle on it
2. In a large bowl, whisk the egg whites until they form soft peaks (make sure the bowl is spotless and dry)
3. Gradually whisk in the caster sugar, a table spoon at a time, until the mixture becomes thick and glossy. Then carefully fold in the white wine vinegar and the cornflour.
4. Spoon half the mixture on the baking paper to fill the circle, then drop large spoonfills of the remaining mixture on top, adding more to the edges to form a high rim.
5. Place meringue in centre of oven. After 5 minutes, lower to 120C/250F. Bake for 50 minutes, then turn oven off without opening the door. Leave meringue in the oven for at least 3 hours or overnight to cool completely. Transfer to a wire rack and remove baking paper. Place on a large serving plate.
FILLING
6. Whip the cream with the sugar, then fold in the marsala or sherry and the marscapone. Spoon into the meringue case and pile the fruit on top. Keep cool but do not refrigerate before serving.
