Preheat the
oven to 325F, Gas 3. Draw an 20cm or 8" circle on a sheet of non-stick
baking paper, turn over and place on a baking sheet. Spread out the
brown sugar on a baking sheet and dry in the oven for 8-10 minutes.
Sieve to remove lumps. Whisk the egg whites in a bowl until stiff. Add
half the dried brown sugar, 15ml at a time, whisking well after each
addition. Add the vinegar and vanilla essence, then fold in the
remaining sugar. Spoon the meringue on to the drawn circle on the paper,
leaving a hollow in the center. Bake for 45 minutes, then turn off the
oven and leave the meringue in the oven with the door slightly open,
until cold. Place the blackberries in a bowl, sprinkle over the crème de
cassis and leave to macerate for 30 minutes.
When the
meringue is cold, carefully peel off the non-stick baking paper and
transfer the meringue to a serving plate. Lightly whip the cream with
the icing sugar and spoon into the center. Top with the blackberries and
decorate with small blackberry leaves, if liked. Serve at once.
