Recipe by DinewithTasha

INGREDIENTS

For the meringue:

6 Egg whites

1 ½ Cups castor sugar

1 Tsp White vinegar

2 Tsp Maizena

2 Tsp Vanilla essence

For the cream:

500ml Whipping cream

2 Tbsp Castor sugar

1 Tbsp Vanilla essence

For the macerated berries:

1 Cup berries (mixture of strawberries and raspberries)

2 Tbsp Castor sugar

½ Cup Leopard’s Leap Sparkling Chardonnay Pinot Noir

METHOD:

Beat the egg whites until they form soft peaks. Start adding the sugar one tablespoon at a time. Ensure the sugar is dissolved before adding the next spoonful. Beat until stiff peaks form.

Combine the vinegar, Maizena and vanilla essence and add to the egg whites, beating for another minute or two.

Spoon the mixture onto a tray lined with baking paper. Use a spatula or cake scraper to shape the sides and flatten the centre.

Bake at 100C for 1 hour 30 minutes. Do not open the over during this time. When the time is up, open the over door and leave the meringue in the oven for another hour. Let cool completely.

Add the sugar to the berries and cover with the Sparkling Wine. Set aside for at least 30 minutes.

Add castor sugar and vanilla essence to the cream and beat until soft peaks form. Spread over the meringue, then top with the macerated berries.

Finish off with some blueberries and mini meringues. You can make these by using about ¼ cup of your meringue mixture. Just add to a piping bag and pipe small meringue kisses onto your baking tray with your large meringue.

Serve with a chilled Sparkling Chardonnay Pinot Noir. The perfect accompaniment to these brilliant bubbles!