– egg whites – caster sugar – white wine vinegar – cornflour – double cream – vanilla bean paste – fruit, mint and icing sugar
1. Preheat the oven to 160˚C / fan 140˚C / 320˚F /gas mark 3. 2. Line a baking sheet with baking parchment and draw a 30cm circle on the paper.
3. Place the egg whites in the K-Mojo DigiMaster’s bowl. 4. Add the sugar a little at a time while whisking on maximum speed.
5. In a cup, make a slurry with the cornflour and vinegar, then add to the egg whites. 6. Spoon the meringue onto the ring drawn on the baking parchment.
7. Carefully flatten the mixture so that cream and fruit can be placed on top later.
8. Slide the meringue into the oven and change the temperature immediately to 140˚C / fan 120˚C / 280˚F / gas mark 1.
9. Whip the cream and vanilla paste until barely stiff peaks form when the whisk is removed. 10. Spoon the cream onto the meringue then arrange the fruit on top.
11. Finish off with mint leaves and a dusting of icing sugar.