Ingredients
50g pinhead oatmeal
175g caster sugar, plus 2 extra tbs
3 very fresh egg whites, room temp
icing sugar for dusting
For the filling
450g blackberries or raspberries
85g caster sugar
284ml carton double cream
icing sugar for dusting
single or double cream to serve
Method
1. Heat oven to 160C fan/gas 4. Spread the oatmeal out on a baking sheet and sprinkle with the 2 tbs of caster sugar. Toast in the oven for 15 mins until golden. Transfer to a plate and leave to cool. Lower oven to 90C fan/gas 1/4.
2. Make the meringue. Line 2 baking sheets with non-stick baking parchment and mark each with a 20cm circle. In a large clean bowl, whisk the egg whites into stiff peaks. Whisk in the 175g sugar to make a stiff, glossy meringue, then fold in all but 1 tbs of the toasted oatmeal. Divide the meringue equally between the parchment circles and spread the mixture within the marked lines to make 2 discs. Sprinkle one disc with the rest of the toasted oatmeal. Bake for 2 hrs, then turn the oven off and leave the meringues to cool inside the oven.
3. Fill the meringues 1-2 hrs before serving. Blend 300g of the blackberries in a liquidiser with the sugar until smooth, then press through a sieve into a bowl to remove the seeds. Whip the cream into soft peaks. Put the plain meringue disc onto a flat servicng plate and sppread with the whipped cream. Scatter with the remaining blackberries, then drizzle over 4 tbs of the blackberry puree. Cover with the oatmeal-topped disc and chill for 1-2 hrs, to allow time for the meringue layers to soften slightly.
4. To serve, dust the top lightly with icing sugar and cut into wedges. Serve with the remaining blackberry puree and extra cream
Nutrition
382 calories, 3g protein, 51g carbohydrate, 20g fat, 11g saturated fat, 2g fibre, 47g sugar, 0.1g salt.