Triple-Layer Meringue Cake with Double Cream, Lemon Curd and Berries

Method

1. 1 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens). For each meringue cake being made line 3 small baking sheets with non-stick baking paper.
2. 2 Put the egg whites in a clean, dry bowl, add a pinch of salt and whisk to stiff peaks using an electric hand whisk or food mixer.
3. 3 Add the sugar 1 tbsp at a time until incorporated, at which point the egg whites should be glossy, stiff and thick.
4. 4 Add the cocoa powder and whisk again (the mixture will deflate slightly at this point).
5. 5 Divide the mixture among the baking sheets to create circles, each about 18-20cm wide.
6. 6 Bake for 5 minutes.
7. 7 Turn down the oven to 140°C/275°F/Gas 1 (120°C for fan ovens) and bake for 1 hour.
8. 8 Remove and leave to cool on the baking sheets.
9. 9 Turn over each meringue and remove the paper.
10. 10 Whip the cream with 2 tsp sugar per meringue cake being made – but don’t over-whip as the cream looks much nicer in soft folds.
11. 11 On a cake stand, layer the meringues with the cream. Spoon the lemon curd on the top layer and sprinkle over the blueberries and blackberries.