Fruit Meringue

For 6-8 portions you need

For the meringue case

3 egg whites
6 oz. castor sugar

For the custard cream

1 teaspoon cornflour
1/4 pint milk
3 egg yolks
1/4 pint thin cream
few drops vanilla essence
2 oz. sugar
3-4 tablespoons whipped cream (optional)

To top

fresh pears
raspberries
leaves of angelica

To glaze

2 tablespoons sieved apricot jam
1-2 tablespoons water

  • Beat the egg whites until very stiff.
  • Gradually beat in half the sugar, then fold in the remainder.
  • Cut a circle of the greaseproof paper, put it on to well-buttered or oiled tin,
    then either pipe or spoon the meringue into a flan shape.
  • If any meringue remains, pipe into a rose shape on the tray to use as a decoration,
  • Dry off until crisp, allow to cool.
  • To make custard cream: Blend cornflour with milk, put into a saucepan,
    thicken, stirring well. Add the egg yolks, beaten with cream,*
    vanilla essence and sugar and cook OVER A VERY LOW HEAT until thickened.
    Cool, then fold in cream. Spread the custard cream over base of the meringue, then top with fruit and angelica leaves.
    To keep fresh pears a good colour, either brush with jam glaze, or dip in lemon juice.

Oven temperature: very cool 225-250°F.-Gas Mark 0-1

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