- STEP 1
Preheat the oven to 120 degrees Celsius. Draw out on a piece of grease proof paper a circle 22cm in diameter (11cm radius) and then draw a smaller circle inside that of 14cm in diameter (7cm in radius). You will put the meringue inbetween these two lines.
- STEP 2
Put all 4 egg whites into a bowl and whisk on high speed for about 4 minutes until stiff peaks begin to form. Lower the speed and add the caster sugar a tbsp at a time giving each spoonful about 30 seconds to mix in. The mixture should be glossy and form stiff peaks when you pull the whisk away
- STEP 3
Turning off the whisk, sprinkle over the cornflower and white wine vinegar and fold it in slowly.
- STEP 4
Put your meringue onto the grease proof paper you prepared and then put that onto a baking tray and put it in the oven for 2hrs.
- STEP 5
For the coulis Blend together the the raspberries caster sugar and lemon juice until well combined For the whipped cream Whip the double cream with a whisk either with a hand whisk or an electric mixer for about 5 minutes until thick.
- STEP 6
Spread the whipped cream over the meringue, pour on top the raspberry coulis and then place on the fruits