How to do it

Preheat the oven to 225 degrees.

It is advantageous to use a steel bowl as it is important that the bowl is completely clean. There must be no residual fat in the bowl. Feel free to rub the bowl and whisk with lemon or vinegar before use.

1. Whisk egg whites and salt to a soft foam with ProBaker. It is wise to have a strong machine, because here you have to whip for a long time.
2. Add the sugar little by little while still whisking.
3. Then whisk for 8-10 minutes until the batter is stiff and airy.
4. Carefully stir in the cornstarch, vanilla essence and lemon juice/vinegar. Replace the beaters with the Flexi beater.
5. Put the meringue onto a piece of baking paper and shape it into a ball or bowl that is turned upside down.
6. Use a spatula and drag the meringue mass upwards around the entire meringue to make stripes on the sides and small peaks at the top.
7. Make a small depression in the center of the meringue which you can later fill with cream and berries.
8. Put the baking tray in the oven and lower the heat to 125 degrees.
9. Bake for 1 hour.
10. Switch off the oven and leave the meringue in the oven until it has cooled.

FILL

1. Whip the cream to a soft cream and fold in the vanilla cream.
2. Put the meringue onto a nice serving dish and fill it with cream. The top of the meringue will crack and collapse a little while you fill, so you'll have room for more filling than you might think.

GORNING / TOPPING

• Cut the fig in two or four, strawberries in half and fill the meringue.
• Raspberries and currants can be used whole.
• Serve immediately or leave for an hour in the fridge before serving.