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