All forms of meringue are winners in our house but this one is just great with all the beautiful fruit that is available just now.
4 Glenballyeamon egg whites
225g caster sugar
1 tbsp cornflour
1 tsp raspberry extract
250ml whipping cream
0.5 vanilla pod or 0.5 tsp vanilla extract
Berries of choice (I used raspberries, blackberries & cherries)
Beat the egg whites in a mixer until they are just firm.
Continue to beat the egg whites whilst adding the sugar little by little.
Add the cornflour and raspberry flavouring and mix one last time.
Tip the meringue mixture onto a baking sheet lined with greaseproof paper and form a circle shape with it. You can use a dinner plate as a guide if need be.
It's a good idea to shape the top of the meringue so there is plenty to of space to fill it with the topping so a hollow in the centre and lots of peaks around the outside is a good idea.
Bake the meringue in the oven at 150 degrees for an hour then allow to cool in the oven for a further hour before opening the door a crack to allow to cool completely.
Once cool top the meringue with the cream softly whipped with the vanilla and a mixture of beautiful berries. You can also dust the top with a little icing sugar if you like.