Blackberry Brown Sugar Meringue

Ingredients

 * 175 g / 6 oz / 1 cup soft light brown sugar
 * 3 egg whites
 * 5 ml / 1 tsp distilled malt vinegar
 * 2.5 ml / ½ tsp vanilla extract

Filling

 * 350 – 450 g / 12 oz - 1 lb / 3-4 cups blackberries
 * 30 ml / 2 tbsp crème de cassis
 * 300 ml / ½ pint / 1¼ cups double cream
 * 15 ml / 1 tbsp icing sugar, sifted

Directions

 * 1) Preheat the oven to 160°C / 325°F / gas 3.
 * 2) Draw a 20 cm circle on a sheet of non-stick baking paper, turn over and place on a baking sheet.
 * 3) Spread out the brown sugar on another baking sheet and dry in the oven for 8–10 minutes.
 * 4) Sieve to remove any lumps.
 * 5) Whisk the egg whites in a bowl until stiff.
 * 6) Add half the dried brown sugar, l5 ml / 1 tbsp at a time, whisking well after each addition.
 * 7) Add the vinegar and vanilla extract, then fold in the remaining sugar.
 * 8) Spoon the meringue on to the drawn circle on the paper, making a hollow in the center.
 * 9) Bake for 45 minutes, then turn off the oven and leave the meringue in the oven with the door slightly open, until cold.
 * 10) Place the blackberries in a bowl, sprinkle over the creme de cassis and leave to macerate for 30 minutes.
 * 11) When the meringue is cold, carefully peel off the non-stick baking paper and transfer the meringue to a serving plate.
 * 12) Lightly whip the cream with the icing sugar and spoon into the center.
 * 13) Top with the blackberries and decorate with small blackberry leaves, if liked.
 * 14) Serve at once.