Method
- 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 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 Add the sugar 1 tbsp at a time until incorporated, at which point the egg whites should be glossy, stiff and thick.
- 4 Add the cocoa powder and whisk again (the mixture will deflate slightly at this point).
- 5 Divide the mixture among the baking sheets to create circles, each about 18-20cm wide.
- 6 Bake for 5 minutes.
- 7 Turn down the oven to 140°C/275°F/Gas 1 (120°C for fan ovens) and bake for 1 hour.
- 8 Remove and leave to cool on the baking sheets.
- 9 Turn over each meringue and remove the paper.
- 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 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.
- Average per serving
- Calories 495.0kCal
- Fat21.8g
- Saturated13.4g
- Salt0.5g
- Carbohydrates
- Sugarg
- Proteing
- Fibreg