How to make :8 egg whites,350 gr sugar,1 tbs lemon juice,1 tbs cornflour,1/2 tsp vanilla extract.
For topping : 300 gr raspberry,400 ml double cream.
Preheat the oven at 140 C for 20 mins.
Beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. Beat in the vanilla extract. Sprinkle the lemon juice and cornflour over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle(diam 25 cm) drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly open, and let the meringue cool completely in the oven.
Just before serving gently place the meringue onto a serving plate. Whip the cream and mound the cream in center of meringue .Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately.
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