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)
1 cup (250 ml) fresh cream
2 T (30 ml) Ina Paarman’s Lemon Flavour Cheesecake Mix
Bake meringues a day or two beforehand, refrigerate in an airtight container and assemble before serving.
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 Assemble – best done at the last minute
Whip cream with Cheesecake Mix until firm.
Sandwich 2 meringues together with cream and arrange on a round platter to form a wreath.
Pipe with cream.
Add berries. Sift icing sugar over.