You will need
3 extra-large eggs, at room temperature
1 t (5 ml) lemon juice
½ cup (125 ml) castor sugar
2 t (10 ml) cornflour (Maizena)
250 g strawberries
50 g blueberries
50 g raspberries
10 fresh cherries (optional)
1 cup (250 ml) fresh cream
2 T (30 ml) Ina Paarman’s Lemon Flavour Cheesecake Mix
150 g strawberries
2 T (30 ml) sugar
2 t (10 ml) balsamic vinegar
red food colour, a few drops
icing sugar for dusting
Adjust the oven rack to the middle position and preheat the oven to 120°C. Line a baking sheet with non-stick baking paper. Separate the eggs. The whites go into a spotlessly clean, medium-sized glass mixing bowl (not plastic).
Beat the egg whites with lemon juice using an electric beater on high speed until the whites stand up in soft peaks. (Do not add castor sugar until this stage). Now gradually add the castor sugar, little by little, while beating on high speed. You will end up with snow white, thick and shiny meringues.
Fold in the Maizena. Spoon or pipe smallish meringues onto the baking paper. Bake for 20 minutes, reduce temperature to 100°C and dry the meringues out for a further hour or longer depending on size. Switch off the oven and leave the meringues to cool down in the oven.
To make the Strawberry Coulis
Select 250 g of the best strawberries for garnishing and keep them on one side. Cut up the rest, sprinkle with sugar and leave for an hour to draw the juices out if time permits.
Pulverize the cut up berries until smooth, use a hand held blender or food processor.
Add Balsamic vinegar to taste and a few drops of red food colour. Decant into a squeeze bottle. Store in the fridge.
Half whip the cream, add the Cheesecake Mix and whip until the cream holds its shape. Divide the cream between the nests and add strawberries (cut into wedges), blueberries, raspberries and cherries. Squeeze the strawberry coulis over the nests. Finish off with a dusting of icing sugar just before serving.