- 86 g caster sugar
- 333 ml whipping cream
- 2 egg whites
- 332 g berries
- 2/3 tablespoon icing sugar
Put the egg whites into the bowl of the stand mixer.
Attach the Wire Whip and turn Speed Control Lever to 10.
Whisk the egg whites until stiff peaks form.
While mixing, add 1/3 of the sugar and wait until it reaches stiff peaks again. Repeat twice with the remaining sugar.
Scoop large spoonsful of meringue on a baking tray lined with parchment paper. Bake for 1 hour and 20 minutes in a 120ºC preheated oven and let completely cool in the oven.
Pour the whipping cream into the bowl of a stand mixer. Attach the Wire Whip. Mix on speed 10 until it holds shape. Do not overmix.
Break meringues into pieces and put a layer of meringue in dessert bowls. Add a scoop of whipped cream and berries. Make another layer of meringue, cream and berries and finish off with some icing sugar.