Orange-scented tamarillo & walnut meringue slice

MAKES 16-20 PIECES

6- 8 large tamarillos, halved

and flesh scooped out

¼ cup sugar

Zest from 1 orange

120g butter, softened

¹/³ cup caster sugar

2 large eggs, separated

1 tsp vanilla essence

1½ cups gluten-free

flour, sifted

½ cup walnut meal

1 tsp baking powder

½ cup caster sugar

½ cup desiccated coconut

1 Make a quick tamarillo jam by simmering the fruit and sugar for 15-20 minutes until it has thickened slightly. Add the orange zest and cool.

2 Preheat oven to 180oC. Lightly grease and line a sandwich tin.

3 Beat the butter and sugar until light and creamy, then add the egg yolks and vanilla, beating until combined. Fold in the flour, walnuts and baking powder, stirring until it starts to come together. Tumble the mixture (it will be clumpy crumbs) into the tin and press out evenly. Chill for 10 minutes.

4 Spread the tamarillo jam evenly over the chilled base.

5 Beat the egg whites until foamy, then gradually add the second measure of sugar, beating until the sugar is dissolved, the mixture is glossy and soft peaks form. Fold in the coconut. Spread the meringue mixture over the jam.

6 Bake for 30-35 minutes or until the meringue is light brown and crisped.

7 Cool on a wire rack before cutting into squares.