MERINGUE WITH CHERRY & APRICOT COMPOTE

serves 6-8 You can make this dessert with whatever fruit is in season.

5 large free-range egg whites 200g golden caster sugar 50g soft brown sugar

Salt

For the compote

300g cherries, stoned 4 figs quartered

4 apricots, halved and stoned Zest and juice of 1 lemon

2 tsp honey

1 punnet of edible flowers, to decorate

For the whipped yogurt

250g Greek yogurt

1 tsp vanilla bean paste 60ml maple syrup 200g crème fraîche

Preheat the oven to 150°C, gas mark 2. Line a 40x25cm baking tray with greaseproof paper.

Check there is no shell or yolk in the egg whites and put them into the bowl of a freestanding mixer, making sure it’s really clean. Whisk on medium-high until the whites form firm peaks. With the mixer still running, gradually add both the sugars and a big pinch of salt. Turn the mixer up to the highest setting and whisk for about

4-6 minutes, until the meringue is white and glossy. To test if it’s ready, rub some of the mixture between your fingers. If it feels completely smooth, it’s done; if it’s slightly grainy, it needs a bit more whisking.

Dot each corner of the greaseproof paper with a blob of meringue to help stick it to the tray. Spoon the meringue on to the paper then, using the back of a spoon, shape and swirl it into a large round.

Bake in the preheated oven for 1 hour 30 minutes, until crisp on the outside and a little soft and sticky inside. Leave to cool.

Meanwhile, put all the fruit in a pan along with the zest and juice of the lemon and the honey. Bring to a boil over a high heat for 10 minutes, then reduce the heat to medium and simmer for a further 5 minutes. Turn off the heat and allow to cool.

In a large bowl whisk the yogurt with the vanilla paste and maple syrup, then fold through the crème fraîche.

With the back of a spoon smear the yogurt over the meringue. Scatter with the fruit, drizzling over the juices, then decorate with edible flowers.