Ingredients
4 egg whites
pinch of salt
225g/8oz caster sugar
4 tsp cornflour
2 tsp raspberry vinegar
½ tsp vanilla essence
285ml/10fl oz/½ pint double cream
For the filling
285ml/½pint double or whipping cream, whipped
Prepared fruit, such as raspberries and strawberries
Method
1. Preheat oven to 135C/275F/Gas 1.
2. In a clean bowl, mix the egg whites and salt until stiff. Add the sugar one tablespoon at a time, whisking until very stiff and glossy, then beat in the cornflour, vinegar and vanilla.
3. Butter a shallow ovenproof dish and fill with the meringue, hollowing out the centre to form a nest shape.
4. Bake for one and a quarter hours, remove and cool.
5. When cool, fill the hollow meringue with the whipped cream and top with the prepared fruit. Serve.
