INGREDIENTS
Meringue:
6 egg whites
3 ml cream of tartar
300 g (360 ml) castor sugar
10 ml cornflour
5 ml vanilla
5 ml white vinegar
250 ml Clover Cream
125 ml Clover Condensed Milk
50 ml lemon juice
400 g berries in season
1 granadilla
Method
Preheat the oven to 180°C. Cut a 24cm round out of baking paper.
Place on baking sheet and dust with half of cornflour.
Beat egg whites and cream of tartar until soft peaks.
Add sugar, a little at a time, while beating constantly.
Add cornflour with remainder of sugar and beat until glossy.
Fold in vanilla and vinegar.
Spoon onto baking paper and shape into a container with raised edges.
Reduce the oven temperature to 100C and bake for 1½ hours, until crispy.
Switch off oven and allow to cool completely before removing.
Beat cream until stiff. Fill meringue casing with cream.
Beat condensed milk and lemon juice until thick and add in spoonfuls to casing before dribbling onto sides.
Top with berries and granadilla before serving.
CLOVER INGREDIENTS USED IN THIS RECIPE
