Mixed Berry Meringue - cooking recipe

Ingredients

1 tbsp oil
4 None egg whites, separated
1 1/2 cups powdered sugar, plus extra for sprinkling
1 tsp cornstarch
1 tsp lemon juice
2 tsp vanilla extract
1/2 lb raspberries
1/2 lb strawberries, quartered
2/3 lb blueberries
8 oz mascarpone cheese
1/4 oz gelatin, dissolved according to package instructions
1 cup whipping cream, whipped

Preparation

Preheat the oven to 300\u00b0F. Line a baking sheet with parchment paper and coat thinly with oil. For the meringue, beat the egg whites with the whisk of a mixer until they form stiff peaks, gradually adding 2/3 cup powdered sugar. Continue beating for 3 mins. Add the cornstarch, lemon juice, 1 tsp vanilla and 2/3 cup powdered sugar and continue to beat until the mixture is very shiny. Spoon into a piping bag fitted with a plain nozzle and pipe 2 - 10 x 3 inch rectangles on the baking sheet. Bake for 20-25 mins. Cool for a few mins.
Meanwhile, cut a piece of parchment paper to the same size as the baking sheet and sprinkle with powdered sugar. Turn the meringues onto the paper and peel off the baked paper. Cool completely.
Mix the raspberries, strawberries and blueberries. Transfer half the berries and the remaining powdered sugar to a blender and puree.
For the cream mixture, mix the mascarpone, 1 tsp vanilla extract and 1/3 of the berry puree. Stir together the gelatin and whipped cream then stir in the mascarpone mixture.
To assemble, place 1 meringue on a cake plate. Spread with half the cream mixture, drizzle with half the berry puree and sprinkle with half the remaining berries. Top with the second meringue and remaining cream mixture, berry puree and berries. Chill for 20 mins then sprinkle with powdered sugar to serve.