Instructions: 1. Line two baking sheets with non-stick baking parchment, draw a 21cm (8 1/4 in) circle on each, then turn the paper over.

2. To make the meringue, place the egg whites in a large, grease-free bowl and whisk until stiff. Slowly add 125g sugar, whisking between additions, until the mixture is stiff and shiny.

3. Divide between the circles on the baking parchment, spreading the mixture to make two thin rounds. Cook at 140C/275F/Gas 1 for 2 1/2 hours or until crisp and lightly coloured (see notes).

4. To make ice cream, place fruit and remaining sugar in a processor; process until well broken down, then sieve (see notes). Add puree to yogurt and quark; beat until smooth. Freeze using an ice-cream maker or freezer

(see notes).

5. Line a 23cm/9in spring-release tin with non-stick baking parchment.

Place one of the cooled meringue circles in the bottom, flat-side down, and cover with ice cream, smoothing the top. Lightly press the second meringue on top. Cover and freeze for at least 6hr or overnight.

6. To serve, remove the meringue from the tin and leave in the fridge for 1-1 1/2 hours to soften slightly. Cut into wedges, decorate with extra berries and dust with icing sugar to serve.

To freeze ahead: Complete to the end of step 5 up to two weeks in advance.

Remove from the tin when firm; wrap and freeze.

To use: Unwrap meringue; complete recipe.

NOTES :
Preparation Time: 30 minutes, plus freezing

Cooking Time: 2 1/2
hours

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