2 egg whites (leave eggs out of fridge to come to room temp., for better results when beating whites)1&1/2 cups castor (fine granuated) sugar1/2 teaspoon vanilla1/2 teaspoon vinegar1 teaspoon cornflour (cornstarch)4 tablespoons (total 80mls or 1&1/3 ounces) of boiling waterEquipment needed.
Electric mixer with small bowl . baking tray, a cookie sheet/tray is excellent. Line this with baking paper or foil, dust same with cornflour (cornstarch).
Heat oven to moderate (375degrees f.) NB this will be reduced to 240f. after 10 minutes of cooking!! don't forget this step! ;-)
Method.
Whack everything into the small bowl and beat at high speed until mixture is very stiff (stands in firm peaks), dollop onto tray and spread. Slightly..heaped up just a little in the centre is best.
Cook at moderate heat 10 minutes then reduce to 240f for 30-40 minutes until just becoming pale golden on top.. Turn off oven and allow to finish and cool in the stored heat (an hour or so) This gives the nice crisp outer shell while keeping the inside nice and marshmallow-y.
Pile up with whipped cream and then top with several types fruit of your heart's desire! What ever is fresh and in season. I have used cherries, peaches, apricots, strawberries, kiwi fruit, mango, pineapple, orange slices...whatever! This does not store well. Needs to be eaten on the day it is assembled, although cooked unfilled "shell" will keep for days in an airtight container in fridge.
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