Ingreadient :

Lemon Meringue Pie - Serves 10

For the pastry:

• 100g butter
• 200g plain flour
• 2 tbsp caster sugar
• 1 egg

Filling:

• Lemon curd

To make Italian meringue:

• 6 egg whites
• 300g caster sugar

Three Berry Swiss Meringue - Serves 8-10

• 6 large egg whites
• 300g caster sugar

To fill:

• 600ml double cream, whipped
• 200ml raspberry sauce
• 200g raspberries
• 200g blackberries
• 200g strawberries

To serve:

• 200g caster sugar
• A few mint sprigs

Pavlova - Serves 6-8

For the meringue:

• 6 egg whites
• 300g sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 1 tsp vanilla extract

For the filling:

• 400ml double cream
• 100g white chocolate, melted
• 300g raspberries
• 300g hulled strawberries

Direction :

Lemon Meringue Pie

1. Preheat oven to 200 °C
2. Place the flour into a bowl, add the butter, then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and water and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
3. Grease the tart tins and roll the pastry out on a lightly floured surface and use to line, chill, then blind bake for 20 minutes, cool.
4. Fill with lemon curd.
5. To make the hot meringue, place the sugar into a pan with 1 tbsp of water, heat to 118 degrees.
6. Meanwhile, whisk the egg whites until stiff, add the hot sugar and whisk. Pop into a piping bag and pipe all over the tart. Blow torch to colour.

Three Berry Swiss Meringue

1. Preheat the oven to 100C
2. Whisk the egg whites with the sugar over a bain Marie until the sugar has dissolved then pop into a Kitchen Aid / electric mixer and whisk until firm.
3. Line a large baking tray and then pipe or spoon the meringue into 3 circles.
4. Place in the oven for 4 hours.
5. Layer up with cream and alternative fruits and sauces.
6. Heat the sugar in a non-stick pan to a caramel, drizzle over the top and sprinkle with mint.

Pavlova

1. Firstly, line a baking tray lined with baking parchment and preheat the oven at 100ºC/200ºF/gas mark 1/2.
2. In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, 1 tbsp at a time, until the whites come to a soft Add the cornflour, vinegar and vanilla and whisk again.
3. Draw a 20cm (8 inch) circle on the baking parchment, flip it over and place on the baking tray, then spoon on the meringue, building it up high and round off the edges with a spatula. Bake in the oven, on the middle shelf for 3 hours until dry and crisp. Turn the oven off and leave the meringue inside to cool.
4. To assemble, place the meringue on a serving plate. Spoon on the chocolate, leave to set, and top with cream and berries.