First make the crust. Break up the biscuits and process them to fine crumbs in a food processor.
Place in a bowl with the soft butter and stir well to combine. Lightly press the mixture onto the base of a non-stick 24-cm springform cake pan lined with buttered baking paper (or use your favourite pie dish).
Chill the crust while you make the filling.
Put the gooseberries, caster sugar and water into a pan, turn on the heat and simmer, stirring occasionally, for 6–8 minutes, or until the berries are just beginning to collapse. Mix the cornflour and lemon juice until smooth, add this to the gooseberries and cook, stirring, for 2 minutes or until slightly thickened.
Remove from the heat and cool for a few minutes. Now sprinkle the gelatine evenly all over the hot liquid and stir until it has completely dissolved. Cool for 15 minutes, then pour the mixture over the prepared crust. Refrigerate for 11/2 hours.
Heat the oven to 190 °C. Beat the egg whites with the salt until very firm, but not dry. Add 1 Tbsp (15 ml) of the caster sugar and beat again until firm. Add the remaining caster sugar gradually, beating all the time until you have a very stiff, glossy meringue.
Pile the meringue over the gooseberry filling and, using the back of the spoon, coax it towards the edges of the tin, making sure there is a tight seal. Bake for 5–7 minutes, or until the meringue is a light coffee colour. Cool for 20 minutes, then refrigerate for at least 4 hours, or longer. Serve cold.
permission of Scrumptious South Africa
and published by Random House Struik