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