A post by Cheesecake Club

Ingredients

• Meringue base: 150 g egg whites, at room temperature (about 5 large eggs; weigh for accuracy)
• 300 g caster sugar
• 8 g cornflour
• 5 g white wine vinegar
• 3 g vanilla extract
• Topping: 300 g cold double cream
• 20 g icing sugar
• 5 g vanilla extract
• 250 g strawberries, hulled and sliced
• 125 g raspberries
• 100 g blueberries
• 2 passion fruits, pulp and seeds

Let’s make it

1. Heat the oven to 120°C conventional (100°C fan). Line a large baking tray with baking paper and draw a 22 cm circle on the underside as a guide.
2. In a clean, grease-free bowl, whisk the egg whites to soft peaks. Add the caster sugar gradually, whisking well between additions, until the meringue is thick, glossy, and the sugar feels mostly dissolved when rubbed between fingers.
3. Sift in the cornflour, then add the vinegar and vanilla. Fold gently until just combined.
4. Spoon the meringue onto the paper within the circle, making a broad round with a slightly higher rim and a shallow center. Bake for 90 minutes, until dry to the touch and crisp on the outside. Turn off the oven and leave the meringue inside with the door slightly ajar until completely cool, about 90 minutes.
5. Whip the cold cream with the icing sugar and vanilla to soft, billowy peaks. Set the cooled meringue on a serving plate and spoon the cream over the top, keeping the irregular rim visible.
6. Scatter the strawberries, raspberries, and blueberries over the cream, then spoon the passion fruit pulp across the fruit. Serve soon after decorating; use a serrated knife to cut wedges carefully, as the shell will crack.

Kitchen notes

AI-assisted recipe in development; it has not been kitchen-tested. The photo is decorating inspiration rather than the tested result. Keep the undecorated meringue in an airtight container at room temperature for up to 2 days. Once topped, refrigerate and eat within 1 day; the shell will soften. Contains egg and milk.

Recipe in development · not kitchen-tested.