Meringue with vanilla cream & fruit

You will need:
2 large baking trays
Baking mat or baking paper
Piping bag if possible

4 Eggs – separated
150g Billington’s Golden Caster Sugar
¼ tsp Nielsen-Massey Vanilla Extract for meringue
150ml Double or Whipping cream
¼ tsp Nielsen-Massey Vanilla Extract
Raspberries, passion fruit or fruit of choice
25g Icing sugar

Method
• Cover the baking trays with baking parchment, preheat the oven to 100C (200F Gas 1)
• Take a clean, dry bowl and add the 4 egg whites and a ¼ tsp of vanilla extract. Whisk continuously and slowly add the caster sugar until it forms stiff peaks
• If you have a piping bag, spoon the mixture into it and pipe 6 4” circles of approx ¼” thick. If not just spoon the mixture thinly onto the parchment
• Place in the oven and leave for 2 hours. Turn off the oven but leave the meringues in to dry out further without browning
• While the meringues are cooling whip the cream until stiff, stir in a ¼ tsp of vanilla extract and prepare the fruit
• Once cooled spoon on cream and some fruit and place another circle of meringue on top, repeat
• Dust with a little icing sugar and decorate with more fruit

Tip: this recipe makes individual meringues but you can make a large Pavlova by piping 3 large circles of meringue and then layering in the same way