For the Meringues

• 6 egg whites
• 1 tbsp cornflour (cornstarch)
• 1 small tbsp white wine vinegar
• 2 tsp vanilla sugar
• pinch of salt
• 375 g (13 oz/1¾ cups) caster (superfine) sugar
• 60 ml (2 fl oz/¼ cup) boiling water

In Addition you will also need

• a lot of fresh fruit: 1 punnet strawberries, 2 bananas, 2 trays mixed forest fruit, fresh pineapple. In short, whatever’s available
• few sprigs of mint
• dash of liqueur (whatever you have in the kitchen)
• 125 ml (approx. 4 fl oz/⅔ cup) thick cream
• 500 ml (16 fl oz/2 cups) sour cream
• icing (confectioner’s) sugar

Preheat the oven to 200°C (400°F/Gas 6). Line a baking sheet with baking paper and set aside.

Beat the egg whites in a large and very clean bowl. While stirring, pour in the sifted cornflour, the white wine vinegar, the vanilla sugar and salt. When the egg whites get foamy, slowly add the caster sugar, little by little, in order for it to be fully absorbed. Then add the boiling water, tablespoon by tablespoon, until the mixture is stiff and glossy.

Fill a piping bag with the egg whites and pipe small turrets, or using a tablespoon create small heaps on the baking sheet lined with baking paper.

Bake the meringues for 10 minutes in the hot oven, lower the temperature to 90°C (190°F) and bake for a further hour.

Try not to open the oven, as they may collapse.

Turn off the oven and leave them to dry for at least 1 hour or preferably overnight in the warm oven.

All this can be done one day in advance.

Wash the fruit and cut it smaller if you find it necessary. Cut the mint into strips and blend in with the fruit. Also stir a dash of liqueur through the fruit salad. Whip the cream with a dash of liqueur and possibly some sugar to taste, but I don’t believe it’s necessary. Fold the whipped cream into the sour cream.

Place a meringue on each plate. Top with a generous dollop of cream. Cover with the fruit salad. Sprinkle with icing sugar and serve immediately.