5 egg whites
275g caster sugar
1 dessert spoon cornflour
1 tbs white wine vinegar
350ml double cream
600g mix of raspberries, strawberries, red gooseberries
2 tbsp Kirsch or cherry liqueur
Preheat oven to 200°C/Gas 6.
Spread the almonds over a baking tray and roast for about 5 minutes. Allow to cool before chopping finely.
Turn the oven down to 150ºC / gas 2
Grease an ANTA serving plate with a little almond or hazel nut oil.
Separate the egg whites and whisk in a large bowl until stiff peaks form when the whisk is removed. Add the caster sugar a tablespoon at a time, whisking after each addition. Once thick fold in any remaining sugar. Mix the vinegar and cornflour together and whisk again. Fold the almonds into the meringue.
Pile onto the dish to form a crown and bake for about 1 hour. Turn the oven off and allow meringue to cool in the oven.
Whip the cream to a soft peak and gently stir in the Kirsch, pile onto the cold meringue and top with the fruit.