6 egg whites
300g castor sugar
1/2 tsp cream of tartar
1 tbtsp cornflour
For the filling
600g whipping cream
Sugar to taste
Fruit (as much or as little as you like! I think blueberries go very well)
Serves 8-10 people
Whip the egg whites and cream of tartar until stiff and standing in peaks.
Continue whipping on a fast setting and add the sugar spoonful at a time, then add the cornflour. Continue to whip until the grains of sugar dissolve. The mixture should be stiff and glossy and holding its shape.
Put a piece of baking paper on a baking tray and draw a circle on it - round a dinner plate works well.
Pipe (or splodge) about half the mixture to cover the circle. Then make sides. I dotted blobs here, you can also continue with the spiral you used for the base.
Cook in the oven at 170C for about 1hr 30 or until lightly browned and solid to touch. You can leave it at this point until you want to serve it. It should cool quickly.
Whip the cream until it is reasonably firm but not too hard. Add a little sugar (to taste).
Fold in the fruit - save some to sprinkle on top.
Serve straight away.
Before cooking
Fully assembled
Yum!
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