Pistachio Meringue with Berries

	Serves 10
	Preparation 20 minutes Cooking 1 hour (plus cooling)

Meringue Ingredients

1 cup unsalted pistachio nuts, coarsely chopped
6 egg whites
1 ½ cups caster sugar
2 tsp cornflour
2 tsp vanilla extract
2 tsp white vinegar

Topping Ingredients

2 cups thickened cream
1 punnet fresh strawberries
1 punnet fresh blueberries
1 punnet fresh blackberries
2 Tbsp unsalted pistachio nuts, coarsely chopped

Method

Preheat oven to 120°C
Line a baking tray with baking paper
Make the pistachio meringue: Chop half the nuts finely (you can use a food processor)
Place egg whites in a bowl and beat with an electric mixer until soft peaks form
Add sugar one tablespoon at a time, beating until sugar dissolves and the mixture is thick and glossy
Beat in cornflour, vanilla extract and vinegar, and then fold in chopped nuts
Spoon the meringue onto the baking paper in small circles (about the size of a large egg)
Sprinkle with remaining nuts
Bake meringues for about 1 hour
Cool meringues in oven with door slightly open
To serve, beat cream in a small bowl with electric mixer until firm peaks form. Place half of the meringues on serving plate. Spread with half the cream; top with half the berries. Top with remaining meringues, cream, berries and nuts