These pretty meringues can be served with either lime or lemon curd and the berries of your choice – blackberri­es, blueberrie­s and strawberri­es also work well. 4 large egg whites, size 7, at room temperatur­e

1 cup caster sugar 2 teaspoons cornflour 1 teaspoon white vinegar 1 tablespoon freeze- dried raspberry powder


200 grams mascarpone 1 punnet fresh raspberrie­s


¾ cup caster sugar

110 grams butter, chopped into chunks finely grated zest 2 limes (or lemons)

¾ cup freshly squeezed lime (or lemon) juice

3 large eggs, size 7, ideally free range, whisked

Preheat the oven to 100°C.

Grease a flat oven tray and line with baking paper.

MERINGUES: Whisk the egg whites to soft peaks then gradually add the sugar a tablespoon at a time. Beat until thick and glossy and the sugar is really well dissolved; undissolve­d sugar will cause the meringue to weep.

Using a large metal spoon, fold in the cornflour, vinegar and raspberry powder. Spoon 6 big blobs of meringue onto the prepared trays, about 3cm apart. Use a teaspoon to create little peaks so that you will have an area in which to drop the mascarpone and lime curd – these don’t have to be too deep.

Bake for 50- 55 minutes or until the meringues will lift o the paper easily, then turn o the heat and leave the meringues in the oven to cool.

LIME CURD: Have a 1½ cup capacity sterilised jar at the ready.

Heat the sugar, butter, zest and juice in the top of a double boiler, or in a heatproof glass bowl set over a saucepan of simmering water; make sure the bowl doesn’t touch the water.

Once the butter has melted, whisk in the eggs. Continue whisking over the heat for 8-10 minutes, until the mixture has thickened enough to coat the back of a wooden spoon. Pour into jar and seal if storing. Refrigerat­e and use within two weeks. ( This is extra limey and quite tart.)

TO SERVE: Place the meringues on plates, top each with a spoonful of mascarpone, lime curd, and a sprinkling of raspberrie­s.


This is an epic centrepiec­e cake that easily serves 12-14. You will need to make four cakes, which can be baked two at a time. 2½ cups caster sugar 400 grams butter, softened 2 vanilla beans, split lengthways and seeds scraped out

6 large eggs, size 7

1½ cups buttermilk

3 cups plain flour 4 teaspoons baking powder 1 cup almond meal

900 grams cherries in syrup, drained, reserve cherries and syrup


1¼ cups reserved cherry syrup cup sugar

¼ cup Amaretto 1 vanilla pod, split


250 grams butter, softened 4 cups icing sugar

250 grams sour cream ½ teaspoon almond extract, optional


2 tablespoon­s freeze- dried cherries, crumbled

½ cup edible flowers

Preheat the oven to 160°C.

Grease 4 x 22cm cake tins and line the base and sides with baking paper. (I prepared half of the cake batter and cooked two cakes at a time.)

CAKE: Put the sugar, butter and vanilla in a mixer and beat for 8 minutes until pale and flu y. Add the eggs, one at a time, beating between each addition. Add half of the buttermilk and sift in the flour and baking powder, then beat briefly to combine.

Add the remaining buttermilk and the almond meal and beat again to combine. Pour the mixture into the prepared tins and bake for 40 minutes or until gently risen and cooked through. Cool and remove from the tins.

AMARETTO CHERRY SYRUP: Put the cherry syrup, sugar, Amaretto and vanilla pod in a pot. Bring to a boil then simmer together for 8 minutes. Cool and set aside.

ICING: Put the butter in a mixer and beat for five minutes until pale and flu y. Add the icing sugar, 1 cup at a time, with the sour cream and almond extract, if using, and beat all together until smooth.

Place one cake on a serving plate and brush with syrup. Top with ¼ of the icing and of the reserved cherries. Repeat twice, finishing with the final cake.

Brush with syrup and use the remaining icing to ice the top of the cake and decorate with fresh or dried cherries and flowers. Leave to sit for at least one hour before serving. Any remaining syrup can be used to drizzle over cake once served.

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