Beat the egg whites with a
tiny bit of salt until they are light and fluffy; slowly beat in the sugar
and finally the corn starch. Make 2 equal sized rounds or ovals on a sheet
of baking paper. Preheat the oven at 180 degrees Celsius. Turn the
temperature down to 120 degrees Celsius and bake the egg whites one hour.
Switch off the oven but leave the meringues in for another hour. Take them
out of the oven to cool down. Mix the cream with the lemon curd. Distribute
half of the mixture on each round of meringue. Put one on top of the other
and put the fruit on top.
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Melt the butter. Add the
gooseberries (keep a few behind for decoration) and sugar and simmer for 10
minutes. Stir with a wooden spoon until they are mashed. Add the vanilla
sugar. Whip the cream, and mix with the gooseberry puree. Decorate with some
cream and gooseberries. Put in the fridge for one hour before serving.
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