recipe: Valli Little photography: Jeremy Simons styling: David MorganRECIPE TEST This gorgeous recipe is from the new book from Delicious magazine called 'Love to Cook'. It's a wonderful dessert for slapping, Jamie Oliver style, onto a large platter in the middle of the table and letting everyone tuck in! Or you could of course be a little more traditional and serve in individual bowls, either way it's delicious. We tested this and can assure you that it's easy and beyond delicious... you just need to absolve yourself the following day and do a bit of exercise! With so many people avoiding sugar we are going to have to try to find a way of creating this with an alternative so if anyone has any ideas before we start, please do let us know. (We are not at all sure we will succeed but it will be fun trying.) 6 egg whites 350g caster sugar 1 tbs white balsamic vinegar 1 tbs cornflour, sifted 1/3 cup (50g) icing sugar, sifted 600ml thickened cream 500g mixed berries Salted caramel 2 1/2 cups (550g) caster sugar 300ml thickened cream (at room temperature) 1/2-1 tsp sea salt flakes, to taste Preheat oven to 150ºC. Line a large baking tray with baking paper. Place egg whites in the clean, dry bowl of an electric mixer and whisk on high speed for 3-4 minutes to soft peaks. Add caster sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, whisking until mixture is glossy. Reduce speed to low, then add balsamic, cornflour and icing sugar, beating to combine. Spread mixture over the baking paper in a round or rectangle shape, making a slight indent in the centre. Reduce oven to 130ºC and bake meringue for 1 hour. Turn off oven and leave meringue in the oven, with the door ajar, for 1-2 hours until cooled completely. Remove from oven and place on a platter or serving board. Meanwhile, for the salted caramel, combine sugar with 1/2 cup (125ml) water in a saucepan over low heat, stirring until sugar dissolves. Increase heat to medium and cook, without stirring, occasionally brushing down the sides of the pan with a damp pastry brush, for 8-10 minutes until a golden caramel forms. Remove from heat and pour in cream (be careful, as mixture will bubble, then seize). Return pan to low heat, add salt to taste and cook, stirring, for 1-2 minutes until smooth. To serve, whisk cream to soft peaks, then spread over meringue. Scatter over berries and drizzle with salted caramel.