Forgotten Pudding

I found this recipe in a Nigella Cookbook and it looked soooo yummy. I figured that anything with a meringue base and slather with cream and fruit had to be good. I found that the reason it is called Forgotten Pudding is that you make up the base, put it in a hot oven, turn the oven off and "forget about it" for about 8-10 hours. Unlike a pavlova, this base is soft and very moist like a wet marshmallow and the fruit combination is great but you could top it with any kind of fruit you would like.

Ingredients:

6 egg whites

1/2 tsp salt

250 g caster sugar (1 1/4 cup white sugar)

1/2 tsp cream of tartar

1 tsp vanilla extract

butter for greasing

250 ml double cream (1 cup heavy whipping cream)

4 passion fruit

175 g blackberries (7 oz)

175 g strawberries (7 oz), quartered

Method:

Preheat oven to 220 C/ 425 F.

In large bowl, whisk the egg whites and salt until peaks begin to form.

Gradually add the 250 g of sugar, then the cream of tartar and vanilla.

Whisk at high speed until whites are stiff and glossy.

Butter a swiss roll tin and spread evenly with meringue mixture.

Put in oven, close the door, then immediately switch off the oven and leave overnight without opening.

(What it looks like the next morning when you pull it out of the cold oven)

When you want to serve it, remove it to a large plate.

Whisk the double cream/whipping cream until thick but still soft to spread over meringue.

Tumble blackberries over the top. Toss the quartered strawberries with remaining 2 tsp of sugar.

Arrange them on the cream and blackberries.

Scoop out the seeds and pulp of the passionfruit and dot them over the cream and berries. Cut into slices; cut 3 down and 2 across to make 12 squares.