Berry meringue gateau
- 4 large egg whites
- Pinch of cream of tartar
- 125g caster sugar
- 100g icing sugar
- 1/4 tsp vanilla extract
- 400g double cream
- 400g berries (blueberries, raspberries, strawberries)
Pre-heat the oven to 130C/110C Fan/Gas half. Line 2 trays with non-stick baking paper. Draw a 20cm circle on one and a 16cm circle on the other.
Put the egg whites in a large, clean, dry bowl. Add the cream of tartar and whisk on a slow speed for 1 minute. Increase the mixer to high and whisk until stiff and glossy.
Mix the sugars together. Gradually add to the egg whites, a tablespoon at a time, whisking until stiff again after each addition. Whisk in the vanilla extract.
Spread on the circles and level the tops. Bake for 2 hours 30 minutes; they're ready when you can easily peel off the lining papers. Leave to cool.
Whip the cream until softly whipped. Remove the green tops from the strawberries, then quarter or halve them. Generously spread most of the cream over the larger meringue. Scatter with two-thirds of the berries, then top with the smaller meringue and rest of the cream and fruit.