Brown sugar gives this meringue a delicate, fudge-like flavor which combines well with the berry filling
1 75 g/6az/ l cup soft light brown sugar
3 egg whites
5 m 1/1 tsp distilled malt vinegar
2.5ml/1/2 tsp vanilla essence
For the filling
350-450g/ 12oz-l lb/3-4 cups blackberries
30ml/2 tbsp creme de cassis
300ml/1/2 pint/1 1/4 cups double cream
15 ml/l tbsp icing sugar, sifted
small blackberry leaves, to
preheat the oven to 160C/325F/Gas 3. Draw a 20cm circle on a sheet of non-stick baking paper, turn over and place on a baking sheet.
Spread out the brown sugar on another baking sheet and dry in the oven for 8-10 minutes. Sieve to remove any lumps.
Whisk the egg whites in a bowl until stiff. Add half the dried brown sugar, l5ml/1 tbsp at a time, whisking well after each addition. Add the vinegar and vanilla essence, then fold in the remaining sugar.
Spoon the meringue on to the drawn circle on the paper, making a hollow in the center. Bake for 45 minutes, then turn off the oven and leave the meringue in the oven with the door slightly open, until cold.
Place the blackberries in a bowl, sprinkle over the creme de cassis and leave to macerate for 30 minutes.
When the meringue is cold, carefully peel off the non-stick baking paper and transfer the meringue to a serving plate. Lightly whip the cream with the icing sugar and spoon into the center. Top with the blackberries and decorate with small blackberry leaves, if liked. Serve at once.
Last Updated: June 13th, 2011