8 egg whites
250g caster sugar
150g icing sugar
1 tbsp white wine vinegar
pinch of salt
1 tbsp cornflour
300ml double cream
fruit salad - mix of preferred fruits (mango, pineapple, passion fruit, strawberries, raspberries, melon, grapes, peaches)
Preheat oven to 170C/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 form 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. Whisk in the vinegar and salt and sift the cornflour and gently fold in.
Using a spatula, gently spread the mixture over the centre of the plate making a well in the centre.
Place in the oven reducing the heat to 150C/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 assorted fruit.