Ingredients

Method

For the meringues:
• 120 ml aquafaba
• ¼ t white vinegar (or cream of tartar)
• 115 g caster sugar
• 1 t vanilla beans
• 2 plums, quartered
• 2 peaches, quartered
• 4 apricots, stoned and halved (or 8 dried apricot halves)
• 120 g brown sugar
• 1 t vanilla extract
• ½ cup water
• 1 cup cream, whipped, for serving
• A handful fresh cherries, for serving

Method

Ingredients

1. Preheat the oven to 105℃ and line 2 baking sheets with greaseproof paper.

2. Clean your mixing bowl and whisk with a splash of white vinegar.

3. Place the aquafaba and white vinegar in a bowl and beat at a medium-high speed until stiff peaks form, about 8–9 minutes.

4. Gradually add the sugar and beat until smooth and glossy.

5. Add the vanilla and mix until just combined, about 10 seconds. Pipe a tiny amount of meringue under each of the 4 corners of the greaseproof paper to stick it to the trays.

6. Pipe about 30 meringues onto the paper, then bake for 1 hour 15 minutes. Allow to cool before removing from the tray. Store in an airtight container at room temperature.

7. To make the stewed stone fruit, place the remaining ingredients in a saucepan. Bring to a simmer and cook until jammy.

8. To serve, spoon the whipped cream into four glasses. Top with layers of meringue, fruit and cream.

Find more Fruity dessert recipes here

Photographer: Jan Ras
Food assistant: Bianca Jones