Berry and Cream Meringue Cake
ready in 1 hr 10 min.
Heat the oven to 140°C (120°C in a fan oven), 275°F, gas 1 and line a baking tray with grease-proof paper.
Whisk the egg whites with a pinch of vanilla paste until stiff. Add 1 tbsp cold water and continue whisking, gradually adding the sugar. Add the vinegar and gradually fold in the cornflour. Turn out onto the baking tray, forming a loose mound (approx. 24 cm in diameter), and make a hollow in the centre. Sprinkle over the almonds. Bake in the oven for around 45 minutes.
Remove from the oven and leave to cool completely on the tray.
To finish, whip the cream until stiff and spoon into the hollow in the meringue. Pile the strawberries on top of the cream. Serve garnished with mint.