Meringue:

• 4 egg whites

• Pinch salt

• 20 dg sugar

• 1 teaspoon vinegar

• ½ teaspoon vanilla essence

• ½ tablespoon cornstarch

Topping:

• 2.5 dl whipping cream

• 1 tablespoon fine sugar

• Fresh fruit of your choice: raspberries, peaches, blackberries, strawberries, kiwi, pine apple, passion fruit…

Line a baking sheet with a parchment paper. Draw a 23 cm circle on the paper. Preheat the oven to 150 °C.

Whisk the egg whites with a pinch of salt until stiff. Continue beating, gradually adding sugar, vinegar and cornstarch. Spread the meringue inside the circle drawn on a parchment paper. Bake for 1 hour in a preheated oven at 150°C. After 1 hour turn the oven off and leave the door slightly ajar. Let the meringue cool in the oven. The meringue can be stored in an airtight container for several days.

Just before serving whip the cream with sugar until thickened.

Top the meringue with the whipped cream and chopped fruit.

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