Ingredients

Method

• 8 extra large, free-range egg whites
• 1 pinch of cream of tartar
• 1 cup caster sugar
• 1 t vanilla extract
• 1 t white wine vinegar
• cape gooseberries, for serving
For the custard
• 50 g sugar (1/4 cup)
• 2 T cornflour
• 500 ml full-cream milk
• 8 extra large, free-range egg yolks
• 1 t vanilla extract
• 125 ml cream, whipped

Method

Ingredients

Preheat the oven to 110°C.

Beat the egg whites with the cream of tartar until soft peak peaks form. Gradually beat in the caster sugar, and continue beating until the mixture is stiff and glossy.

Fold in the vanilla extract and vinegar.

Grease and line 2 x 20 cm cake tins with baking paper. Pour in the meringue mixture and bake for 4 hours.

Sandwich the meringue layers with berries and half the chilled custard.

Serve with the remaining custard.

To make the custard, combine the sugar and cornflour in a medium-sized saucepan. Gradually whisk in the milk. Bring to a boil, whisking or stirring continually, until the mixture thickens.

Whisk the egg yolks with a little of the hot mixture. Add to the saucepan and cook, whisking, until thick and smooth.

Remove from the heat and stir in the vanilla extract.

Place a piece of baking paper directly onto the surface of the custard to prevent a skin from forming.

Allow to cool, then fold in the whipped cream and chill.