Photo by Stephanie Bourgeois


Soft Meringue:

  • Vegetable oil
  • 7 egg whites
  • 1 1/2 cups caster sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar
  • 2 teaspoons cornstarch

Mascarpone Cream:

  • 2 cups mascarpone
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon icing sugar
  • 2 cups berries or chopped fresh fruit

This recipe contains: Dairy, Eggs

Recipe notes: Caster sugar is a very fine sugar. You can use superfine sugar if caster sugar is unavailable, or make your own by grinding granulated sugar to a finer consistency in the food processor or spice/coffee grinder.



Adrian Richardson

La Luna Bistro Melbourne, Australia

This soft meringue dessert is widely enjoyed throughout Australia and New Zealand. When Australian chef Adrian Richardson made this version for his dinner at the Beard House, he served it with passion fruit and summer berries.

Yield: 10 servings


Preheat oven to 320ºF.

Line a 13 x 9-inch pan with parchment paper and lightly grease with vegetable oil.

Whisk egg whites until frothy, and then gradually add the caster sugar and granulated sugar until it forms stiff peaks. The meringue should be thick and glossy. Fold in the vanilla, vinegar, and cornstarch. Spread into the prepared pan. Bake for 20 minutes.

Allow meringue to cool in pan for five minutes. Turn meringue out onto parchment paper that has been dusted with icing sugar. Allow to cool completely.

Whip mascarpone, cream, vanilla, and icing sugar together. Spread mascarpone mixture over the meringue. Refrigerate for 3 hours before serving. Serve with the fruit of your choice.