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Ingredients
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
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
Method
- 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.
- Whisk the egg whites in a free standing mixer until stiff. Add the sugar a teaspoon at a time until stiff and skinny.
- 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.
- Dip a cocktail stick into the pink food colouring and draw lines of pink on the meringue.
- 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.
- 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
