- 6 medium egg whites
- a pinch of salt
- 12 oz sugar (vanilla sugar is nice if you‘ve got any)
- 1 vanilla pod, seeds removed
- 1 teaspoon vinegar, optional
- 2 teaspoon cornstarch, optional
- 1 pint blueberries
- 1 pint raspberries
- 3 passion fruit
- 3/4 pint double or whipping cream
- parchment paper
Beat the egg whites with the salt and add the sugar gradually. When all the sugar’s been added, beat the whites until you can’t feel any graininess between your fingers when you rub some of the meringue between your thumb and forefinger. The meringue should be very thick and glossy. Add the vinegar and cornstarch and beat in.
Place the parchment paper on to one large or two smaller baking trays. Spoon the meringue mixture onto the paper and spread it as you go to make 2 circles, each about 8 inches in diameter (I put a plate of about that size under the parchment paper as a guide, then remove it when I’ve finished spreading out the mixture).
Bake the meringues at 300 F for about 1 hour or until firm. Allow them to cool and remove the paper carefully.
Whip the cream with the vanilla seeds and sugar. Wash all the raspberries and blueberries. Squash a couple of handfuls of berries and fold into cream with the whole fruit.
Sandwich the two meringues with the fruit cream mixture just before serving. Don’t assemble too early, as the cream melts the meringue. Drizzle with passion fruit juice and seeds and any extra berries.
VARIATION: Eton Mess with blueberries and raspberries
Instead of assembling into a pavolva, break up your meringue and arrange the fruit, the cream and the meringue in rough layers in a glass - no more complicated than that.