This Australian dessert is a showstopper with sweetened whipped cream spread over a baked meringue crust and fresh, juicy berries spread over top.
Preparation Time
25 mins
Cooking Time
60 mins
Total Time
1 hr 25 mins
Calories
186 Calories
Recipe Instructions
Step 1
Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper; draw a 9-inch circle in the center of the paper.
Step 2
Whisk 1/4 cup sugar and cornstarch together in a small bowl.
Step 3
Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Gradually add remaining 3/4 cup sugar, continuing to beat until sugar is completely dissolved and stiff peaks form. Gently fold in cornstarch mixture and lemon juice.
Step 4
Spread a 1/4-inch-thick layer of meringue onto the prepared baking sheet to fill the circle. Pipe or spoon remaining meringue to form a taller edge around the circle to create a shallow bowl, making decorative swirls if desired.
Step 5
Bake in the preheated oven for 1 hour. Turn the oven off. Let meringue sit in the oven for 30 minutes; do not open the door. After 30 minutes, remove meringue from the oven; it should be hard on the outside and slightly moist on the inside.
Step 6
Beat cream and confectioners sugar in a mixing bowl with an electric mixer until thick. Spread onto meringue base and arrange strawberries over top.
