- 4 large egg whites, at room temperature
- 1 pinch salt
- 225 g (1 cup) caster sugar
- 1 tsp cream of tartar
- 300 ml whipping cream
- 40 g (1/3 cup) icing sugar, sifted, plus extra to serve
- 1 tsp vanilla extract
- 100 g (3/4 cup) raspberries
- 100 g (2/3 cup) blueberries
- 2 nectarines, pitted, quartered, and thinly sliced
Preheat the oven to 180°C (160° fan) and line a large round baking tray with greaseproof paper.
Beat the egg whites with a pinch of salt in a large, oil-free mixing bowl until stiff. Gradually add the sugar and cream of tartar, continually beating as you do, until the meringue is glossy and thick, 5-7 minutes.
Carefully spoon the meringue onto the prepared tray, spreading it out into a wreath pattern using an offset palette knife or the back of a tablespoon dipped in hot water.
Place in the oven and immediately reduce the temperature to 130°C (110° fan).
Bake for about 1 hour 45 minutes, and then turn off the oven and open the door, leaving the meringue to cool in the oven; it should be crisp on the outside but still soft on the inside.
When cool, remove from the oven and carefully transfer to a serving plate or platter.
In a mixing bowl, combine the cream, icing sugar, and vanilla extract, whipping to soft peaks.
Spread the cream on top of the meringue and decorate with the berries and nectarine slices.
To serve, lightly dust with more icing sugar.