3 egg whites
150g castor sugar
1tsp lemon juice
2 punnets of raspberries
4 kiwi – peeled and 1cm dice
100g castor sugar
250ml whipping cream
Firstly make the meringues.
Whip egg whites until soft peaks and then add the lemon juice.
Add the 150g of castor sugar, 1 tbsp at a time, whilst whisking until you form firm glossy peaks. Pipe onto baking paper, then bake at 110ºc for 2 hours, until crisp.
Place 1 punnet of raspberries and 100g of castor sugar into saucepan and stew down to make a fruit compote (add a little water if berries are quite dry) allow to cool.
Whip cream until firm peaks.
In large mixing bowl break up enough meringues for 4 people add the remaining raspberries and chopped kiwi, fold in whipped cream.
Spoon some raspberry compote into dessert glasses and fill with meringue mixture.
Top with some more fruit.