A dessert this fine and rich with historical debate certainly needs no introduction.

Serves 8 - 12

Ingredients

Vanilla meringue
cornflour, for dusting
8 x large egg whites, at room temperature
pinch of salt
400g caster sugar
1 vanilla bean (seeds scraped) or 2 tspn vanilla extract
1 tbspn cornflour
1 tspn white vinegar
1 tspn boiling water

Method

Preheat the oven to 120C (100C fan forced). Line a baking tray with baking paper and dust with cornflour.

Place the egg whites and salt into the mixing bowl, attach the wire whisk and pouring shield (if available). Mix on speed 2 until egg whites form soft peaks.

Add the sugar in one go and mix on speeds 4-6 until sugar is incorporated. Increase to speed 10 and mix for 10-12 minutes (the meringue will be very thick and creamy). Scrape down sides of bowl regularly with a spatula.

Add the vanilla, cornflour, vinegar and boiling water and gently mix for 2-3 seconds on speed 1, until just combined. Do not over mix.

Dollop and spread the mixture onto the prepared sheet, in a 22cm diameter circle.

Bake on the bottom shelf of the oven for 1 hour 45 minutes. Turn off oven and allow meringue to cool completely with the oven door slightly ajar.

Topping
Place the cream and caster sugar in the mixing bowl, attach the wire whisk, beat on speed 6 for 2-3 minutes or until cream makes soft peaks. Spread cream over meringue shell and generously pile with the berries. Dust with icing sugar before serving.

Tips

Wire whisk and mixing bowls must be sparkling clean and dry when making a meringue.

Ensure the egg whites are completely free of any egg yolk.