Ready Time: 1 hrs 30 mins
Preparation Time: 20 mins
Cooking Time: 1 hrs 10 mins
Serves: 4 - 6
Ingredients
- 5 egg whites, at room temperature
- 1 cup caster sugar
- 3 tsp cornflour
- 2 tsp white vinegar
- 1 tsp vanilla essence
- 1 punnet strawberries
- 1 punnet blueberries
Chocolate Ganache
- 350ml fresh cream
- 500g dark chocolate buttons
- 1 tsp honey
Method
- Preheat oven to 150°C. Line a large baking tray with non-stick baking paper.
- In a clean, dry bowl, using the hand mixer with the beaters attached, beat the egg whites on speed 5 until firm peaks form.
- Gradually add the sugar 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour, vinegar and vanilla essence.
- Spoon the meringue mixture onto the baking tray, use a flat-bladed knife to shape the meringue and make furrows. Bake in oven for 10 minutes.
- Reduce oven temperature to 110°C and bake for a further hour or until the meringue is crisp and dry.
- Turn oven off, leaving the meringue in oven with the door closed, to cool completely.
- Chocolate Ganache: Place the cream and honey into a small saucepan and place on a low heat and bring up to just below boiling point and remove from the heat.
- Place the chocolate into a heatproof bowl and pour the cream over the top. Let mixture sit for 1 minute and then stir well to combine.
- Strain and let cool.
- Using a hand mixer with the beaters attached on speed 3 until thick and fluffy.
- Spread the ganache over the top of the meringue and top with fresh berries.