Let's make summer last as long as possible with desserts that are light and perfectly sweet. An eye-catching centrepiece for lunch with the family in the garden. It's also a perfect recipe for using up all of summer's abundant fruits.
6 egg whites
A pinch of salt
300g caster sugar
2 tsp vanilla essence
350ml double cream
2 – 3 tbsp icing sugar
450g mixed fruits (blueberries, raspberries, strawberries)
A few mint leaves for decoration
Preheat the oven to 120C/fan 100C/gas ½
Line a large baking sheet with baking paper and draw a 23cm circle in the centre.
Whisk the egg whites with a pinch of salt until they form stiff peaks, then gradually pour in the caster sugar, whisking constantly. Once all the sugar is added, whisk for a further 5 minutes until the mixture is glossy, then stir in the vanilla essence.
Spoon the meringue onto the circle. Bake for 2 hours 30 minutes, then turn off the oven and leave the meringue inside until cold.
Whip the cream until it forms soft peaks, then beat in the icing sugar. Pile the cream into the centre of the meringue, and then scatter over the blueberries, raspberries and strawberries. Decorate with mint leaves.
From the Summer 2013 issue of Heart Home magazine.
Recipe and photographs: Giedre Augustinaviciute