few primroses or other edible flowers, to decorate (optional)
2 large egg whites
140g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
Heat oven to 120C/100C fan/gas ½.
Line a baking sheet with baking
parchment. To make the meringues, put the egg
whites in a clean mixing bowl and beat with an
electric whisk to stiff peaks. Tip in half
the sugar and beat again until shiny and
stiff. Add the remaining sugar with the
cornflour and vinegar and beat back to
shiny and stiff. Dollop 5 very large
spoonfuls onto the baking sheet and
bake on a low shelf for
1 hr until crisp and the meringues peel
easily from the paper. Cool. The
meringues will keep in an airtight
container for up to 3 days, or in
the freezer for up to 3 months.
Tip the cream into a large bowl,
sift in the icing sugar and gently
whip until soft peaks just hold a
little shape. Chill until ready to serve.
To serve, dollop the lemon curd over
the whipped cream, then crumble
over some of the meringues in small
chunks – you probably won’t need
them all. Put the blackberries into a
bowl and lightly rough up with a fork
so they’re whole but juicy, then scatter
them over the cream. Fold together
with a large spatula or spoon, just a few
times to marble everything through.
Divide between 6 glasses or bowls,
top each with an edible flower, if using,
and serve straight away.