Preheat oven to 140°C


  • 6 egg whites – room temperature (use yolks for custard the next day)
  • pinch of salt
  • almost full mug of castor sugar
  • 2 tsp vanilla
  • 1 tbsp malt vinegar
  • 2 tbsp cornflour
  • whipped cream
  • fresh tropical fruit or fresh/frozen raspberries cooked with a little sugar and cooled


  1. Beat egg whites with pinch of salt until stiff.
  2. Add sugar slowly, spoon by spoon, beating well between spoonfuls and with lots of love – it should look velvety and shiny and stiff. This cannot be rushed!
  3. Add vanilla, malt vinegar and cornflour – beat in thoroughly.
  4. Shape onto a circle of baking paper on tray.
  5. Bake at 140°C for about an hour – turn off and leave – after about 2 hours open the door a little.
  6. When completely cool remove paper from the bottom and place on serving dish/bowl
  7. Fill with whipped cream and fruit of choice.