Preparation time: 25 minutes
Baking time: 1 hour 30 minutes + chilling


  • 4 medium free-range egg whites
  • 200g castor sugar
  • 2tsp cornflour
  • 1tsp lemon juice
  • 2tsp Staffords Vanilla Extract with Seeds
  • 1 x 150g pack Staffords Dark Choc Discs
  • 400g fresh strawberries or other mixed fresh berries
  • 250ml cream
  • ½ x 500g jar Staffords Lemon Curd


  1. Heat the oven to 130°C. Line a large baking tray with non-stick baking paper.
  2. In a spotlessly clean bowl, whisk egg whites until they form soft peaks. Add the castor sugar in stages, whisking until stiff peaks form – don’t overwhisk the whites once they’re stiff!
  3. Now quickly whisk in the cornflour, lemon juice and Staffords Vanilla Extract with Seeds. Spoon onto the baking sheet, making a 23cm circle with a hollow in the middle. Bake for 1 hour 30 minutes until crisp. Turn off the oven and leave to cool.
  4. Meanwhile, melt the Staffords Dark Choc Discs in a bowl over simmering water. Dip ⅔ of the berries in the chocolate and allow to set on a wire rack.
  5. When you are ready to serve, whisk the cream until quite thick. Gently stir through the Staffords Lemon Curd to create a marble effect. Spoon the lemon cream into the meringue just before serving. Top with all the berries and drizzle with a little extra melted chocolate, if you like.


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