Serves 10
Ingredients
Meringue
6 large egg whites
340g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
Topping
500ml double cream
3 figs (quartered)
Pomegranate kernels (fresh or frozen)
50g dried apricots (finely chopped)
75g chopped pistachio kernels
1 persimmon (finely sliced)
Half tsp rose water
1 tbsp pomegranate molasses
Icing sugar to dust
Method
Preheat the oven to 160 degrees/140 degrees fan/gas mark 3.
Whisk the egg whites to medium peaks, then slowly add sugar and whisk until dissolved and the mix is glossy.
Add the cornflour and vinegar and fold in gently.
Dot a small blob of the meringue mix onto the corners of a baking tray and place the baking paper onto the tray (the meringue blobs will fix the baking paper down)
Dollop the meringue onto the centre of the paper and create a circle of approximately 23cm.
Bake for 90 minutes then turn the oven off but leave the meringue inside the oven to cool completely.
When the meringue is cold, invert the meringue onto a plate.
Top with whipped cream and the the other toppings.
Dust with sugar (sparklers are optional)
The meringue can be made in advance and kept in an airtight container but don’t add the cream and toppings until 1 hour before serving.