Method:

1.      Blend together two sugar’s and leave to one side

2.      Pour into a clean bowl the water and turn the mixer on LOW, slowly pour in the Egg Replacer in. As the mix starts to thicken increase the speed until on HIGH.  Mix until thick. 

3.      Take the sugar mix, and slowly spoon in the sugar a tablespoon at a time and mix well before adding the next spoon of sugar.  If you add to fast you will knock out the air and the meringue will collapse.

4. Using a pencil, mark out the circumference of a large plate on baking paper. Spread the meringue inside the circle, creating a dipped centre by making the sides a higher than the middle.

5.      Bake in a cool oven 100c for 2 hours  (ovens will vary). Leave to cool completely before adding the topping.

6. Place half the fruit in a food processor and mixed until smooth, then push the mixture through a sieve.

7. Chop the other half of the fruit and mix with the icing sugar.

8. When the meringue is cool, spread the cream over the meringue, add the chopped fruit and then pour over the fruit mixture.

ENJOY!