For the base

  • 12 Egg Whites
  • 1 ½ lb Caster Sugar
  • 1 tsp Cornflour
  • 1 tsp Vinegar

For the topping

  • Double Cream
  • Vanilla Essence
  • Fruit (Fresh berries such as raspberries or brambles are good)


Put the egg whites in a stainless steel bowl and whisk until fluffy, add sugar, cornflour and vinegar and continue whisking until glossy.
Spread on a tray or pipe into nests.
Bake at 120o for a couple of hours, then turn the oven off and leave the meringue in to cool. The Meringue should be crisp and crumbly on the outside with a slightly mallowy centre.
Whip the cream with vanilla added to taste until stiff. Top the cooled meringue with the cream and whatever fruit you like.