Living Etc UK – September 2019

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
2tsp honey
FOR THE WHIPPED YOGURT
250g Greek yogurt
1tsp vanilla bean paste
60ml maple syrup
200g crème fraîche
1 punnet of edible flowers,
to decorate

1

Preheat the oven to 150°C/Fan 130°C/

Gas 2. Line a 40x25cm baking tray with

greaseproof paper. Whisk the egg whites on

medium-high until they 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.

2

Spoon the meringue onto the greaseproof

paper then, using the back of a spoon,

shape it into a large round. Bake for

1 hour 30 minutes, until crisp on the outside. Turn

the oven off and leave the meringue inside to cool.

3

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. Allow to cool.

4

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.

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