for 10 pieces

Meringue

4	fresh egg whites
2 pinch	salt
200 g	sugar
1 tbsp	Maizena cornflour

Compote

250 g

frozen berry mixture

To serve

100 g	vanilla ice cream
a little	gold dust

How it's done

Meringue

Beat the egg whites with the salt until stiff. Add half of the sugar, continue to beat using the whisk on a mixer until the mixture turns glossy. Add the remainder of the sugar, continue to beat until the egg whites are fine-textured, glossy and very stiff. Sift in the cornflour and carefully fold it in. Transfer the beaten egg whites to a piping bag with a smooth nozzle (approx. 15 mm in diameter). Pipe 10 discs, each approx. 7 cm in diameter and approx. 5 cm high, onto a baking tray lined with baking paper, leaving the centres open.

To bake/dry

Place the tray in the lower half of an oven preheated to 120 °C. Reduce the heat to 100 °C and leave the meringues to dry out for approx. 2 hrs. Switch off the oven, allow the meringues to cool in the slightly open oven.

Compote

Place the berries in a pan, cover, then simmer over medium heat for about 5 mins., leave to cool.

To serve

Spoon 1 tbsp vanilla ice cream and some berries into each meringue, sprinkle with gold dust, serve immediately.

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