Preparation
Meringue
- Preheat oven to 160°C.
- On a large sheet of baking paper, trace a 28 cm circle and then a 16 cm circle inside the larger one. Turn over and use to line a large baking tray.
- Whisk egg whites until stiff peaks form, watching carefully to avoid over-whisking, slowly add sugar one tablespoon at a time.
- Then slowly add cornflour and vinegar to the merigue
- Spoon mixture inside traced circles on baking paper to form a wreath shape, then use a fork to create small peaks. Place in oven then immediately reduce temperature to 150°C and bake for 1 hour. After this time, turn off oven and leave meringue inside, refraining from opening oven door, until completely cool (approx. 2 hours); this is important to decrease risk of meringue cracking and collapsing. Meanwhile make coulis.
Raspberry Coulis
Place raspberries, sugar and lemon juice in food processor then blend. Transfer to a bowl and set aside.
Whipped Cream
Whip the cream until soft peaks appear, be careful to avoid over-whipping. Place Cream in the fridge.
Assembly
When meringue is cool, spread with whipped cream, drizzle over raspberry coulis then decorate with blueberries, pomegranate seeds and raspberries. Serve immediately.
AND ENJOY!
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