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  • 4 egg whites
  • 225 g caster sugar
  • approx 1 tbsp pink food colouring
  • 300 ml double cream, whipped
  • 225 g raspberries
  • 100 g blueberries
  • 150 g strawberries, halved
  • pink food colouring


  1. Pre-heat the oven to 140 C Fan / 160 C. Put a piece of non-stick parchment paper onto a flat baking sheet. Draw a 20 cm circle onto the paper.
  2. Whisk the egg whites in a free standing mixer until stiff. Add the sugar a teaspoon at a time until stiff and skinny.
  3. Reserve a quarter of the meringue. Using the mixture, spread out on the base, then build up the sides. Put the reserved mixture into a piping bag filled with a fluted nozzle. Pipe rosettes on top of the sides to make it look like a crown.
  4. Dip a cocktail stick into the pink food colouring and draw lines of pink on the meringue.
  5. Place in the oven, then turn down the temperature to 130 Fan and bake for 1 hour, then turn the oven off and leave for another hour.
  6. When the meringue is cold, whip the cream to soft peaks. Fill the middle with cream and arrange the berries in the centre and a raspberry on top of each meringue rosette to look like jewels on top of the crown
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