30 December 2012,23:50 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
2 hours

Preparation Method :

  • Preheat oven to 120°C / 250°F / gas mark 1. Draw two rectangles measuring 4x10 inches on a sheet of baking parchment. Place paper upside down on a baking tray.
  • The Meringue Layers: Whisk egg whites until soft peaks. Whisk in brown sugar, teaspoonfuls at a time.
  • Whisk in granulated sugar in 3 equal batches, adding cornflour, vinegar and cinnamon with final batch.
  • Spread meringue over the marked rectangles, divide it equally. Bake for about 2 hours or until pale golden and crisp. Let meringues cool in turned-off oven.
  • When cooled completely, store in an airtight container.
  • The Filling: Whip cream with chestnut cream and coconut milk together until stiff.
  • Before serving, make the filling. Spread some coconut cream over one meringue layer and top with half the fruit.
  • Top with more cream and put second meringue layer on top. Spoon remaining cream down the centre and decorate with remaining fruit. Chill until ready to serve.


The Meringue Layers

  • 100 grams granulated sugar
  • 50 grams light brown sugar
  • 3 teaspoon cornflour
  • 1 tablespoon white wine vinegar
  • 1 teaspoon ground cinnamon
  • 3 large egg whites

The Filling

  • 500 grams mixed winter fruits cut into pieces
  • 250 ml double cream
  • 100 ml coconut milk
  • 50 grams chestnut cream

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