Ingredients
3 large egg whites
1/2 tsp cornstarch
1/4 tsp cream of tartar
1/2 cup sugar + 1/3 cup sugar
1 tsp fennel seeds, lightly crushed
12 oz fresh strawberries halved or quartered (3 cups)
6 oz fresh raspberries (2 cups)
t tsp finely grated lemon zest
1tbsp fresh lemon juice
3/4 cup chilled heavy cream
3/4 cup mascarpone
2 tbsp fresh tarragon leavbes
Preparation
Preheat oven to 200. Using an electric mixer, beat egg whites, cornstarch, and cream of tartar in a large bowl until frothy. Gradually beat in 1/2 cup sugar, 1 tbsp at a time until stiff peaks for. Beat in fennel seeds.
Spread out meringue on a parchment lined baking sheet into an 8 inch round about 3/4 inch thick in the center and 1 1/2 inchyes thick at the edges creating a well for the filling. Back until fir to the touch about 3 hours. Turn off oven and let cool in oven about 2 hours.
About 30 minutes before serving, toss fruit, lemon zest and juice with remain 1/3 cup sugar in a large bowl. Let stand to let fruit release juices. Meanwhile, using an electric mixer, beat cream until soft peaks form. Beat in mascarpone just to blend.
Carefully transfer meringue to a serving platter. Fill with whipped cream mixture. Top with berry mixture and tarragon.
Meringue can be made i day ahead. Store airtight in a cool, dry place.
