8 egg whites
250g caster sugar
150g icing sugar
1 tbsp white wine vinegar
pinch of salt
1 tbsp cornflour
300ml double cream
400g your choice of fruit

Preheat oven to 160°C / Gas 3. Lightly grease an ANTA Serving Plate.

In a large dry bowl, beat the egg whites using an electric mixer on a high speed until they forms soft peaks.

Gradually add the sugar about a tablespoon at a time and beat continuously. The mixture should be firm and glossy and sugar should have dissolved. 

Beat in the vinegar and salt. Sift the cornflour and gently fold in. Using a spatula, spread the mixture over the centre of the plate making the sides straight and higher than the centre.

Place in the over reducing the heat of the oven to 150°C / Gas 2 and cook for one hour. Turn the oven off and leave the door slightly open. Allow to cool in the oven.

Whip the cream, pile into the centre of the meringue and top with your choice of fruit. 

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