A delightful dessert with a crispy meringue base, topped with whipped cream and fresh fruits.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Ensure the parchment paper is flat to prevent the meringue from sticking.
In a clean mixing bowl, add the egg whites and cream of tartar. Beat with an electric mixer until soft peaks form.
Use room temperature egg whites for better volume.
Gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
Adding sugar slowly ensures it dissolves completely for a smooth meringue.
Gently fold in the cornstarch and vanilla extract using a spatula.
Fold gently to maintain the airiness of the meringue.
Spoon the meringue onto the prepared baking sheet, shaping it into a round about 6 inches in diameter.
Create a slight indentation in the center to hold the toppings.
Reduce the oven temperature to 250°F and bake the meringue for 1 hour. Turn off the oven and let it cool inside.
Allowing the meringue to cool in the oven prevents cracking.
Whip the cream until soft peaks form and prepare the fruits by washing and slicing if necessary.
Chill the cream and bowl for easier whipping.
Top the cooled meringue with whipped cream and arrange the fruits on top.
Add toppings just before serving to maintain the meringue's texture.
Slice with a serrated knife and serve immediately. Enjoy your delightful dessert!
Use a gentle sawing motion to avoid crushing the meringue.
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