Total Time: 2 h 30 min
Cooking Time: 1 hour
Serves: 8-10
Buget: medium

for the base:
4 egg whites
250 gram fine sugar
2 tea spoon white wine vinegar
2 teaspoon of maizena
1 drop vanilla essence

For the cream:
400 ml thick cream
1 pich of salt
3 tablespoons of fine sugar
1 drop vailla essence

For the fruit topping:
400 gram of mixed berries (blackberries, strawberries, rasberries, blueberries, physallis, ribus)
(frozen can be used, mae sure it is well thawed out, fresh is nicest!)


2 large metal bowls
Electrical whisk
Baking paper
Baking sheet
Dinner plate

First make the merengue base:

  • Preheat oven 150 degrees Celsius- NO FAN!
  • Whip egg whites in large clean metal bowl until firm and fluffy
  • Slowely add sugar while whisking
  • Whisk untill dusgra is completey dissolved and the mixture looks glossy
  • Add int hevanilla essence, vinegar and maizena
  • Whisk until evenly combined

Then prepare the baking sheet

  • Prepare your baking sheet with baking paper and line a circle using the dinner plate and pencil.
  • Spread out the merengue mixture onto the baking paper keeping it within the circle you perpared.
  • Spread it out making slight edges, creating a bowl like effect.
  • Place in oven and bake for exactly one hour.
  • Let is cool down COMPLETELY in the oven after you have turned the oven off.

Then you make the cream

  • When the merengue is completely cooled down start whisking the double cream untill thick (add sugar and salt)
  • If using frozen berries make sure they are defrosted at this stage and maybe coated in some powder sugar if very tart.
  • Prepare your bas by first placing it on a nice serving tray.
  • Place the thick cream on top of you merengue base and top with mixed all the fruits and some mint leafs.
  • Voila, bon appetit! (don’t assemble more then 20 minutes before serving, ass the merengue will loose it’s crisp and the whole thing will get soggy if left too long)