Instructions

1. Preheat the oven to 150°C. Place a sheet of parchment paper on a baking tray. The paper must overhang the tray so that you can lift it out. You can stick the paper to the tray with sunflower oil. Lightly oil the top of the paper too to make it non-stick.
2. Whisk the egg whites in a very clean, dry bowl until stiff peaks form. Gradually snow in the caster sugar and continue to whisk until the sugar dissolves – this is key. Rub the mixture between your fingers – if it feels sandy, carry on whisking.
3. Spread the meringue mixture evenly over the paper. Bake for 25 minutes, until the meringue is crunchy on top. It will still be marshmallowy underneath.
4. Gently lift the meringue off the baking tray using the paper and allow to cool on a wire rack. Once it’s cool, place another piece of paper on top, grip firmly and turn the meringue over. Peel the top layer of parchment paper away.
5. Whip together the cream, Baileys and icing sugar.
6. Make the chocolate curls by ‘shaving’ the smooth side of the slab of chocolate with a vegetable peeler to scrape off a layer of chocolate that will curl. Set aside.
7. Lay the meringue with the longest side going from west to east. Make a gentle incision across 10cm from closest to you. Spread most of the whipped cream over the meringue base.
8. Scatter evenly with strawberries, raspberries, blueberries, blackberries and gooseberries. Using the paper, lift the edge of the meringue and roll it over into a log.
9. Scatter over the rest of the berries and dust with icing sugar