A big, pillowy cloud of meringue, crisp at the edge and marshmallow-y in the centre, topped with whipped cream and berries, this is THE dessert of summer!

20 min
1 hour 30 min


  1. 3/4 cup (180ml) egg whites (approx 6)
  2. 360g caster sugar
  3. 1 tsp Queen Organic Vanilla Bean Paste
  4. 2 tsp white vinegar
  5. 2 heaped tbsp cornflour

To Serve

  1. 250ml whipping cream
  2. 1/4 cup (40g) icing sugar, sifted
  3. 1 tsp Queen Vanilla Bean Paste
  4. 250g fresh blueberries, to serve
  5. 250g fresh raspberries, to serve


  1. Step 1

    Preheat oven to 120C (fan forced) and line a baking tray with baking paper, tracing a 20cm circle on the underside of the baking paper.

  2. Step 2

    In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add caster sugar a tablespoon at a time with the mixer running, until you reach glossy firm peaks. Add vinegar and Vanilla Bean Paste briefly mixing to combine. Add cornflour and gently fold to incorporate.

  3. Step 3

    Spoon meringue onto baking paper and mould into shape. Bake for 1 hour 30 minutes and leave in oven to cool completely with door slightly ajar.

Method - To serve

  1. Step 1

    Once meringue is cool, combine cream, icing sugar and Vanilla bean paste and beat until soft peaks form. Add to top of meringue and finish with fresh berries.

Comments & Reviews