• Prep Time: 45 minutes
  • Cook Time: 60 minutes
  • Serves: 8


  • 150g Egg Whites
  • 600g Caster Sugar
  • 1 tsp White Vinegar
  • 1 tsp Cornflour


  1. Preheat the oven to 150 deg C.
  2. Whip the egg whites to firm peaks in a mixer
  3. Whip in the caster sugar a spoonful at a time, making sure that it is well dissolved before adding the next.
  4. Whip for a further two minutes
  5. Remove from the machine and stir in the vinegar and sifted cornflour.
  6. Pipe or spread onto non-stick baking paper on a baking sheet, forming a circle about 8cm high.
  7. Put into the oven and cook for about 1 hour, or until the crust is set and it sounds hollowish when lightly tapped.
  8. Remove from the oven and allow to cool
  9. Top with whipped sweetened cream and your choice of fruits.

Best served: Hot|Cold|Room temp, notes

Preparation Notes

Whatever fruits you choose, strawberries, fresh peach slices, mango and passionfruit pulp are a must!


  • Storage: Airtight container until cream and fruit, then refrigerator for 2-3 days
  • Freezer: No
  • Reheat: No
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