23 August 2014,12:10 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Preheat the oven to 140°C/275°F/ Gas 1. Cut out a greaseproof paper and place on a baking sheet.
  • Whisk the egg whites with a pinch of salt in a spotlessly clean bowl until white and stiff, but not crumbly. Slowly add almost all of the sugar, whisking all the time until the mixture forms stiff, glossy peaks.
  • Sift the corn flour over the meringue mixture, then add the rest of the sugar and whisk briefly to combine.
  • Spoon the meringue on to the greaseproof paper round, making a slight indentation in the centre and soft crests around the outside.
  • Bake for 1-1 ½ hours until the meringue is firm, checking frequently after 1 hour to prevent the meringue overcooking and turning brown.
  • Allow the meringue to cool, then carefully peel off the greaseproof paper from the base. Transfer the meringue to a serving plate.
  • To make the filling, mix the creme fraiche or whipped cream with the rose water and spoon into the centre of the meringue. Pile the soft fruits on top and dust with icing sugar. Serve at once.


  • 6 egg whites
  • A pinch of salt
  • 300 grams caster sugar
  • 2 teaspoon corn flour
  • 2 tablespoon rose water
  • 400 ml creme fraiche, or double cream, whipped
  • 500 grams mixed soft fruits, such as blackberries, blueberries, redcurrants, raspberries or loganberries
  • 3 teaspoon icing sugar, sifted

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