Add whip cream before the fruit. I just add a tablespoon of sugar and a teaspoon of vanilla to my whip cream. I layer it on thick but don't do this until just before serving. My daughter doesn't do well with dairy so coconut milk whip cream is a delightful alternative.
6 egg whites
pinch of cream of tartar
1 ¼ cup of sugar
1 tsp cider vinegar
½ tsp vanilla
2 ½ tsp cornstarch
4 cups of fruit of choice
1 ½ cups whipping cream
1 tbsp sugar
- Allow egg whites to stand at room temp for 30 min. Meanwhile line a baking sheet with parchment. Draw a nine inch circle on the paper. Invert paper so circle is on the reverse side.
- Preheat oven to 250. For meringue, in a large bowl beat egg whites, salt, and cream of tartar on medium speed until soft peaks form. Add the 1 ¼ cups of sugar, 1 tbsp at a time on high speed until stiff peaks form (tips stand straight). Beat in vinegar and vanilla. Sift cornstarch over egg mixture: Using a rubber spatula gently fold cornstarch into egg white mixture.
- Spread meringue over circle on paper, building up edges slightly to form a shell. Bake for 1 ½ hours - do not open the oven door. Turn off oven let meringue dry in oven with door closed for 1 hr.
- Whip cream on high. When it begins to form peaks, add sugar and vanilla and whip until peaks are stiff.
- Spread the whip cream evenly over the cooled meringue. Add fruit (berries, kiwi, mango, pineapple, grapes cut in half, mandarin pieces, banana, passionfruit).
- Serve straight away. Can serve around 10.