(As discussed and prepared by Alex Tuller for the June 22, 2006 podcast)
I knew nothing about this dessert until one day we were watching the style channel and Nigella Lawson made one. I remember it most because they had one of her kids just standing on a chair next to the enormous dessert with a big fork eating it right off the plate.
This particular recipe is based on another British food person, Nigel Slater.
6 extra large egg whites
1 3/4 cups superfine sugar (you can just blitz regular sugar in the food processor if you don’t have any superfine hanging around)
cornstarch
heavy cream
fruit-wild, tart berries or currants
Heat the oven to 350º F. Nonstick is nice for this, but not absolutely necessary if you’re okay with a messy dinner. 10†diameter deep tart pan with a piece of parchment paper cut and fit to the bottom.
Separate the eggs. Beat the eggs until they are shiny and thick. Add the sugar in two loads keeping the beaters on medium. You want it to be thick and glossy so that it takes a while for it to slide off the blades. Fold the cornstarch in by hand.
Pour/scoop meringue int the pan and bake in the oven for an hour. Then, turn off the heat and DO NOT OPEN THE DOORS. Leave it there until it is cooled.
Run a blade around the edges and gently remove it from the pan. It is going to stick, so just do your best, get it onto the plate.
Beat the cream into nice folds and pile it on top. For the fruit, smash it up a bit and distribute it on top.
This is a beautiful dessert in its messiness which is not doubt why the kid just got a fork and started eating straight off the plate.