# What You’ll Need:
→ Meringue
01 - 4 large egg whites
02 - 200 g granulated sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract
→ Lemon Curd Cream
06 - 240 ml heavy cream
07 - 120 g lemon curd
→ Toppings
08 - 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
09 - Fresh mint leaves, for garnish
# How to Make It:
01 - Preheat the oven to 110°C. Line a baking sheet with parchment paper.
02 - In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until soft peaks form.
03 - Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until the meringue is glossy and forms stiff peaks.
04 - Gently fold in the cornstarch, white vinegar, and vanilla extract until fully incorporated.
05 - Spoon the meringue onto the prepared baking sheet, shaping it into a round with a slight indentation in the center to hold the toppings.
06 - Bake for 1 hour. Turn off the oven and leave the meringue to cool completely inside with the oven door slightly ajar.
07 - In a separate bowl, whip the heavy cream until soft peaks form. Fold in the lemon curd gently until the mixture is smooth and uniform.
08 - Once the meringue is completely cool, spread the lemon curd cream over the center. Top with the mixed fresh berries.
09 - Garnish with fresh mint leaves prior to serving.
