egg whites - 5 large ones
caster sugar - 300g
white wine vinegar - a teaspoonful
vanilla extract
2 heaped teaspoons cornflour
double cream -400mls

Set the oven at 180/Gas 4. Lightly oil a non-stick, loose-bottomed 20-21cm cake
tin with almond oil - if you have it - if not then use something similarly
flavourless like groundnut. Line the base with non-stick baking parchment.

 

Beat the egg whites till almost stiff, making certain there is
no trace of egg white present. Beat the egg whites with a metal whisk until
they stand in billowing, shiny folds. The easiest way is using an electric
food mixer with a whisk attachment. Beat in the sugar in two or three lots.
Scatter over the cornflour, vinegar and vanilla and fold it gently in with a
large metal spoon. Don¡¯t over mix.

 

Scoop the lot into the cake tin, smooth the top level and put
straight into the oven. Immediately turn the heat down to 150¢ªc/Gas 3. Leave
the meringue to cook, without opening the door for a full hour. If the top is getting brown then turn the heat down a little further. It should be a pale honey colour. Turn off the heat and let the
meringue cool without opening the door. The marshmallow centre will sink and
leave high, crisp sides.

 

Beat the cream in a cold stainless steel bowl till it sits in soft folds. Pile in the centre of the meringue. Serve with the blackcurrant compote below.

 

 

 

Blackcurrant Compote

 

blackcurrants, or a mixture of black and redcurrants, or blackberries - 400g
sugar - about 4 tablespoons depending on the sweetness of your fruit

Check the fruit over, removing any leaves or stems. Put the fruit in a
stainless steel saucepan with the sugar and bring it slowly to the boil. You
shouldn’t need any water, but if the fruit looks as if it is starting to
stick, then add a tablespoon or two of water. When the fruit starts to burst
remove from the heat and allow to cool.