Preparation time: 30 minutes
Cooking time: 40 minutes + 2 hours cooling
Serves: 8
• 4 egg whites
• 1 cup (220g) caster sugar
• 2 teaspoons cornflour
• 1 teaspoon vanilla extract
• 1/3 cup (30g) flaked almonds
• 300mL thickened cream, whipped
• 250g blueberries
• 300g raspberries
1. Preheat the oven to 150°C. (See the note about the baking tray first.) Draw a 26cm x 12cm rectangle onto 3 pieces of non-stick baking paper with a pencil. Spray 3 oven trays lightly with oil, place the paper onto them, pencil side down.
2. Beat the egg whites until soft peaks form. Add the sugar gradually, beating well between each addition. Beat in the cornflour and vanilla. Spread the meringue onto the trays in the rectangles. Sprinkle the flaked almonds onto the meringue. Bake for 40 minutes, swapping the trays from the top to the bottom shelf half-way through, then turn off the oven and prop the door ajar. Leave to cool for about 2 hours.
3. To assemble, carefully place a meringue onto a serving plate. Spread with half the cream and sprinkle with half the mixed-together berries. Place another meringue on top, spread with remaining cream and berries. Place the final layer of meringue on top.
