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Servings 4 people


  • 3 egg whites
  • 150g caster sugar
  • 1 handful blackberries
  • 150ml double cream
  • 2tbsp icing sugar
  • 1tsp vanilla extract
  • 2 figs, sliced in quarters, or sixths
  • 1tbsp toasted flaked almonds
  • 1tbsp icing sugar, to finish


  • Preheat oven to 100 fan and line a baking tray with greaseproof paper
  • In a clean glass bowl whisk the egg whites until you have stiff peaks add in the sugar 1tbsp at a time and continue to whisk
  • Spoon the meringue onto the prepared baking sheet and create 4 meringues with a slight well in the middle
  • Place into the oven for 1 hour 30 minutes, until the meringue is cooked and peels away from the paper, allow to cool
  • Combine the double cream, vanilla, icing sugar and whisk together slowly adding in a few blackberries at a time (reserve a few for decoration) until the cream holds its shape and has a purple colour
  • Once the meringues are cool add some blackberry cream into the well and top with figs, left over blackberries, flaked almonds and a sprinkle of icing sugar