Weekend bake

Pretty floral dessert

SERVES 8 READY IN 2HRS,

PLUS COOLING

INGREDIENTS ● 6 ORGANIC FREE-RANGE EGG WHITES ● 350G CASTER SUGAR ● 1TSP WHITE WINE VINEGAR ● 2 LEVEL TSP CORNFLOUR ● 1TSP VANILLA PASTE OR EXTRACT

FOR THE TOPPING ● 4 PEACHES OR NECTARINES, SLICED INTO SEGMENTS

● 1TBSP CASTER SUGAR ● 500ML DOUBLE CREAM ● 60G ICING SUGAR, SIFTED ● 4TBSP ELDERFLOWER LIQUEUR ● HANDFUL OF PANSIES OR EDIBLE FLOWERS, TO DECORATE

1 Heat the oven to 140C/gas 1 and line a large baking tray with parchment. For the meringue, in a large bowl, beat the egg whites until stiff. Whisk in the sugar, 1tbsp at a time, until glossy and it forms stiff peaks; then whisk in the vinegar, cornflour and vanilla paste.

2 Spoon the meringue onto the tray and spread it out with a spoon. Bake for 1 hr 30 mins in the centre of the oven, then leave to cool in the oven.

3 For the topping, toss the sliced fruit in the sugar and place in a frying pan over a medium heat. Cook until the fruit has softened slightly and is caramelised at the edges.

4 Whisk together the cream and icing sugar until thickened. Add the liqueur to taste and whisk briefly until softly whipped. Chill until required then spread on to the meringue with the fruit and flowers.