Kinky Eton Mess

Method

• Preheat the oven to 120°C.
• Line an oblong baking sheet or meringue tray that measures 33 x 23cm (13 x 9 inches) with nonstick baking paper
• To make the meringue, place the egg whites into the spotlessly clean mixing bowl of a stand mixer and beat on full speed until the egg whites are quite stiffly beaten.
• Reduce the speed of the mixer and slowly add the sugar, just a little at a time. When all the sugar has been incorporated, add the cornflour and vinegar and give a final whisk on high speed. When ready, the mixture should be glossy and, when the bowl is turned upside-down, the mixture should remain stationary in the bowl.
• Scoop the mixture out of the bowl and onto the baking sheet and spread it out across the sheet so that it has an even thickness of about 3cm (1. inches). Bake for 1 hour, until the meringue is very firm to the touch but still soft in the middle. I normally leave mine to cool in the oven with the oven door propped ajar.
• While the meringue is cooling, put all the lemon curd ingredients except the butter into a heatproof bowl and set this over a saucepan of simmering water. Whisk continuously by hand until the mixture thickens. Then slowly whisk in the butter, piece by piece, and cook for 10–12 minutes until it thickens further. Remove the pan from the heat and leave the contents to cool down.
• Place the berries, lemon juice and basil oil in a bowl and toss to coat the berries.
• To serve, lightly break up the meringue and mix with the berries and lemon curd in a presentation bowl or in 4 glasses.