Preparation time is 30minutes
Cook time is 2hours
Total time is 2hours 30minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
12
- 2teaspoons cornflour
- 300milliliter thickened cream
- 1 1/2teaspoons white vinegar
- 250grams cherries
- 6 plums, destoned, cut into wedges (or nectarines, peaches, apricots)
- 8 free range egg whites
- 1 cup double thick vanilla custard
- 2 cup caster sugar
Nutrition per serving
1230kJ / 295Cal
1230 Kilojoules or 295 Calories
14% of daily energy intake*
Protein
4.3grams
Fat
9.9grams
Carbs
45.6grams
Sugars
43.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 120°C. Draw a 22cm circle on 2 sheets of baking paper. Arrange paper, pencil side down, on 2 baking trays.
Step 2 of 5
Using an electric mixer, whisk egg whites in a large bowl on high speed to firm peaks. Gradually add sugar, 1 tbs at a time, beating well between additions until sugar dissolves. Scrape down sides of bowl and beat for a further 3 minutes or until mixture is thick, stiff and glossy. Mix vinegar and cornflour in a small bowl, then beat into meringue.
Step 3 of 5
Divide mixture between circle templates, using a palette knife to spread to edges. Smooth sides and top, then make a slight indent in the centre of each. Bake for 2 hours or until crisp and dry.
Step 4 of 5
Turn off oven and leave door ajar. Leave meringues in oven to cool. Pit half the cherries, then halve and mix with plums.
Step 5 of 5
Using an electric mixer, beat the cream to stiff peaks. Swirl through custard. Transfer a meringue base to a serving plate. Spread half each of the cream mixture and plum mixture over base. Repeat layering. Top with remaining cherries. Serve immediately.
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