Never Ending Meringue Tranche (1.6 metres / 5.2 ft)

Langkah-langkah

1. Preheat oven to 120C/250F (standard) or 100C/210F (fan/convection).

2. Mark 2 rectangles 11 x 40 cm / 4.5 x 15" on a sheet of baking paper using pencil, with 2.5cm / 1" between each outline. Repeat with another sheet of paper (so 4 outlines).

3. Find 2 baking trays large enough so the outline fits on the tray surface when the tray is turned upside down (rim gets in way of piping).

4. Fit a large piping bag with a 11mm / 0.5" round nozzle. (Ziplock: Note 2)

5. Separate the egg whites while the eggs are fridge cold.

6. Place whites in a large clean, dry bowl. Whip until it all turns into foam and there's no liquid whites left (1 minute on speed 8 with KitchenAide).

7. With the beater still going, add the sugar one heaped tablespoon at a time - about 1 minute.

8. After the sugar is added, crank the beater up to speed 10 and whip for 1 minute. Fluff should be glossy and when you rub between fingers, there should be barely any sugar grit - a bit is ok.

9. Spoon half the meringue into piping bag (Note 3).

10. Dab small amount on the corner of an upside down baking tray. Place paper on tray pencil marking side down.

11. Pipe filling inside the lines - don't worry if there are gaps (loads in my video). Use dessert spoon to smooth surface - the base should be about 1/2 cm thick (rises to ~7 mm cooked).

12. Pipe blobs along one short end (to make tart ends) and all along both long sides. Do this to both on Tray 1. Place in oven.

13. Repeat with remaining meringues on Tray 2, but do not pipe blobs along the short end (these will be the middle pieces). Place in oven on shelf just below Tray 1.

14. Use any remaining meringue to make extra small blobs (good for repairs / decoration / nibbling). Place this tray on the floor of oven.

15. Bake for 45 minutes, then swap the two trays (tray with blobs not a priority, leave it!).

16. Bake for further 30 minutes, then turn off the oven, keep door closed and leave to cool (can keep in oven even for days). Meringue should be dry and crisp, able to lift off paper.

17. Place cream, vanilla and sugar in a bowl and whip until soft peaks form.

18. Trim joining ends of meringues with knife so they are straight.

19. Dab cream on cut end and join meringues. Assemble where you plan to serve.

20. Spread over cream, top with fruit, dust with sugar. Serve immediately, and puff up with pride when lavished with compliments!