• Servings: 10
  • Difficulty: Moderate
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A stunning centrepiece for any party. Fill with your favourite fruit: raspberries, kiwi, mango or passion fruit.


  • 6 free-range egg whites
  • A pinch of salt
  • 350g caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar

  • 600ml double cream, whipped until soft peaks form when the whisk is removed
  • 250g strawberries, hulled
  • 250g blueberries
  • Icing sugar, for dusting


  1. Pre-heat the oven to 140 degrees Celsius.
  2. Draw two 20cm circles (try finding baking pans of the correct size and drawing around them!) out on greaseproof paper, then draw out a third circle measuring 15cm in diameter. Place these out on three separate baking trays.
  3. Add egg whites and a pinch of salt to a large mixing bowl, and whisk until they form soft peaks when the whisk is withdrawn. Slowly add the sugar and continue to whisk until the mixture becomes stiff and glossy. Finally, whisk in the cornflour and vinegar.
  4. Spoon one third of the mixture on to one of the 20cm circles. Add another third to the other 20cm circle, then divide the remaining third in half, and add one half of it to the 15cm circle. Take the remaining meringue mixture, add it to a piping bag, and use it to pipe a crown around the edge of the 15cm circle.
  5. Bake for approximately 75 minutes, turn off your oven, and leave the meringues inside to cool slowly. Once cooled remove the greaseproof paper.
  6. Place one of the two larger meringues on a flat serving plate and spread its top with one third of the double cream. Top this with some strawberries and blueberries.
  7. Layer the second larger meringue on top of this, and again add another third of the double cream to the top of it, spread it out evenly, and top with strawberries and blueberries.
  8. Now for the crowning glory! Take the smaller, crown-shaped meringue and add this to the very top, and fill with the remaining double cream, strawberries and blueberries.
  9. Dust your masterpiece with icing sugar, and voila! It’s ready to serve.

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