This may look like a decadent festive dessert but it’s actually a lighter option than traditional puddings or even trifles and it’s gluten free


Serves 10

  • 4 large egg whites
    1 cup caster sugar
    1 tbsp cornflour
    2 tsp white vinegar
    1½ x 250g punnet strawberries, hulled and quartered
    2 x 120g punnet raspberries
    350ml light cream
    Mint leaves to garnish


Preheat oven to 120˚C and line two baking trays with some baking paper. Draw a large circle (25cm in diameter)
on each piece of baking paper.

Place egg whites into an electric mixer and beat on medium high speed until stiff peaks form. Gradually add sugar, one tablespoon at a time, until the sugar dissolves and the mixture is thick and glossy.

Gently fold in the cornflour and vinegar. Divide mixture evenly between trays and spread with the back of a spoon until they’re an even thickness.

Bake for 50 minutes, swapping trays half way, until mixture is dry and crisp. Turn the oven off but leave meringues there for one hour, or until completely cooled.

Combine berries in a large mixing bowl. Beat cream with electric beaters to soft peaks. Place one of the meringue discs onto serving plate and spread with one third of the cream.

Scatter one third of the berries on top of the cream and place remaining meringue on top. Spoon the
remaining cream on top and pile on the berries. Garnish with mint leaves and serve

Chef's Tips:

The meringue discs can be made the day before. Keep them on the baking paper and store in an airtight container.