Ingredients
- 4 mediumfree-range egg whites
- 200 gcastor sugar
- 2 tspcornflour
- 1 tsplemon juice
- 2 tspStaffords Vanilla Extract with Seeds
- 1 x 150 g packStaffords Dark Choc Discs
- 400 gfresh strawberries or other mixed fresh berries
- 250 mlcream
- ½ x 500 g jarStaffords Lemon Curd
Made with Staffords
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Method
Heat the oven to 130°C. Line a large baking tray with non-stick baking paper.
In a spotlessly clean bowl, whisk the egg whites until they form soft peaks. Add the castor sugar in stages, whisking until stiff peaks form (don't overwhisk the whites once they are stiff).
Quickly whisk in the cornflour, lemon juice and vanilla extract. Spoon onto the baking sheet, making a 23 cm circle with a hollow in the middle. Bake for 1 hour 30 minutes until crisp, then turn off the oven and leave to cool.
Melt the dark choc discs in a bowl over simmering water. Dip two thirds of the berries in the chocolate and leave to set on a wire rack.
When ready to serve, whisk the cream until quite thick and gently stir through the lemon curd to create a marble effect. Spoon the lemon cream into the meringue just before serving.
Top with all the berries and drizzle with a little extra melted chocolate, if you like.
