Blackberry Brown Sugar Meringue

Ingredients
For the filling
 * 1 75 g/6az/ l cup soft light brown sugar
 * 3 egg whites
 * 5 m 1/1 tsp distilled malt vinegar
 * 2.5ml/1/2 tsp vanilla essence
 * 350-450g/ 12oz-l lb/3-4 cups blackberries
 * 30ml/2 tbsp creme de cassis
 * 300ml/1/2 pint/1 1/4 cups double cream
 * 15 ml/l 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. Sieve to remove any lumps.
 * 4) Whisk the egg whites in a bowl until stiff.
 * 5) Add half the dried brown sugar, l5ml/1 tbsp at a time, whisking well after each addition.
 * 6) Add the vinegar and vanilla essence, then fold in the remaining Sugar.
 * 7) Spoon the meringue on to the drawn circle on the paper, making a hollow in the center.
 * 8) Bake for 45 minutes, then turn off the oven and leave the meringue in the oven with the door slightly open, until cold.
 * 9) Place the blackberries in a bowl, sprinkle over the creme de cassis and leave to macerate for 30 minutes.
 * 10) When the meringue is cold, carefully peel off the non-stick baking paper and transfer the meringue to a serving plate.
 * 11) Lightly whip the cream with the icing sugar and spoon into the center.
 * 12) Top with the blackberries and decorate with small blackberry leaves, if liked. Serve at once.