- 150g/5½oz fresh blackcurrants
- 55g/2oz caster sugar
- 2 tbsp cassis liqueur
- ½ tsp grated fresh ginger
- 4 free-range egg whites
- 225g/8oz caster sugar
- 1 vanilla pod, seeds only
- Place the blackcurrants, sugar, cassis liqueur and grated ginger in a small saucepan and simmer over a moderate heat until thick and syrupy. Spoon the blackcurrant mixture into a gratin dish.
- In a clean, grease-free bowl, whisk the egg whites until stiff peaks are formed when the whisk is removed.
- Gradually add the caster sugar to the egg whites, one tablespoon at a time, whisking continuously until the mixture is thick and glossy.
- Fold the vanilla seeds into the egg whites and mix well to combine.
- Place the egg white mixture on top of the blackcurrants to cover completely.
- Brown the meringue with a mini-blowtorch until it is golden-brown all over. Serve immediately.