Light and airy meringue filled with a creamy layer of lemon curd and assorted fresh fruit.
Preheat oven to 300 degrees.
Whip the egg whites until medium peaks from.
Slowly add water and continue to whip.
Slowly add fine sugar and continue to whip.
Remove bowl from mixer and fold in the vanilla, cornstarch and vinegar.
Trace a 6-inch circle on a piece of parchment paper as a guide. Place parchment paper (pencil side down) on a baking tray.
Stack meringue on top of parchment paper. Try to stay within the circle guide.
Use a spatula to shape the meringue.
Use spatula to scrape creases into the meringue all the way around the mound. Refer to blog photos.
Bake for about 30 minutes or until meringue is light tan.
Reduce the heat to 275 degrees and bake an additional 35-45 minutes.
Remove from oven and allow cool completely. Handle with care. It's fragile.
Carefully slide empty meringue onto a cake stand or serving tray.
Fill center cavity with a cup of lemon curd. Carefully spread inside the base.
Add about 2 cups of whipped cream.
Finally add assorted berries and dust the top with confectioner's sugar.
Serve. Watch the smiles. Enjoy!