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Zazutele Ynn Anuca Romanta Ion I can't think of a better way to start the year other than with this decadently amazing sweet wonder. A divinely elegant dessert that still keeps a "war" going, between New Zealand and Australia, when it comes to its origins.   It is said that in the 1920s, during a tour in either Australia or New Zealand, the legendary ballerina was acclaimed not only with applause, but also with the creation of the popular meringue cake which has remained a favorite holidays dish since then, and disputed by both countries as a national dessert. Do try it, my lovelies! Its crispy-soft-sweet-milky-fruity taste explosion will magnificently accompany the fireworks for 2018's New Year's Eve and make your whole year sweet and full of grace!  INGREDIENTS FOR THE MERINGUE 8 egg whites 500g icing sugar 3 tsp cornstarch 3 tsp white wine vinegar 1 vanilla bean, the seeds (or 1 tsp vanilla extract) a pinch of salt FOR THE TOPPING 1. 600ml double cream whipped with 300g icing sugar (or to your taste) 2. Fresh fruits of your liking, cut in smaller chunks. I used pineapple, bananas, kiwis, blueberries, raspberries, tangerines (it is best to use mostly sweet-sour, tangy fruits, to complement the sweet meringue) 3. For the lemon curd recipe, click here.  Preheat the oven. Mix the egg whites in the mixer first with the salt, until the egg whites foam turns glossy and thick. Gradually add the icing sugar, while mixing (don't add more until the sugar melts; it takes about 10 minutes). Add the vinegar, the cornstarch and the vanilla and continue to mix for another 10 minutes. The meringue turns thick and sticks to the bowl when you turn it upside down, and that's when it is ready.  Line the baking tray with baking paper and put in the meringue. Give it the form you like, but you should keep it 3 to 4 cm thick, no matter the shape. I made a circle here, for the new year circle we are entering. Turn the heated oven to minimum. In my case, using a rather old school gas oven, I need to also leave the door open for the meringue to not brown. The idea is to dry the meringue, rather than cook it. Each one of you knows their oven when it comes to meringues, so use the already tried method. If you have an electric oven, it is easier to maintain a 120°C which is the ideal temperature to bake the meringue for this recipe, for 90 minutes. If not, just put the tray at the upper level and leave the door open on minimum heat. It takes 2h and so for the meringue to cook in my oven. While the meringue cooks, you can prepare the lemon curd. You will know the meringue is ready by following these signs: 1. it has a hard, crispy crust 2. even when the surface turns crispy, it may still not be ready, that's why you keep en eye on the second: it will start to "weep" little sugary drops at the button, if they are still clear, it is not yet cooked inside, but watch them closely until they begin to color, this is when the sugar inside begins to caramelize and it is time to turn off the heat. What we want in the end is a white meringue, crispy on the outside and gooey on the inside. Let it cool in the oven. Only a short time before you are ready to serve, cut the fruits and whip the cream (keep the whipped cream in the fridge, before and after whipping). Putting the whipped cream on top of the meringue will soften it, so put it all together before serving: a layer of fresh, soft whipped cream, a rich layer of fresh fruits and when serving, drizzle with the lemon curd.
Happy New 2018! 
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