300g Vanilla sugar
30g melted chocolate of your choice
600ml double cream
1 tsp vanilla bean paste
5 kiwi fruits peeled, halved and sliced
18-20 small raspberries
Silver leaf (optional)
Whip the whites in a very clean bowl to soft peak stage, keeping the whisk running start adding the sugar a tbsp at a time (don't try rushing) carry on whisking until when you place a little of the meringue between your thumb and forefinger it doesn't feel gritty.
Draw around a large dinner plate on a piece of parchment, turn the sheet over and place on a large flat baking sheet.
Spoon blobs around the outside of circle making a big ring on the parchment.
Bake in a preheated oven 90˚c for about 6 hrs or in the simmering oven overnight. Leave to cool completely before moving from the parchment.
Whip the cream and vanilla bean paste to soft peaks, spoon onto the meringue, place the kiwi fruits around the top adding a raspberry into the centre of the 2 slices. Garnish with the silver leaf if using.
#TOPTIP For really white meringues bake on an extremely low and slow about 80-90 for 6-8 hrs
*#KitchenSecret 1 egg white = 50g caster sugar