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