Preparation time
30 mins to 1 hour
Cooking time
1 to 2 hours
Serves
Serves 6–8
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the meringue:
- Free-range egg whites: 4
- Caster sugar: 225g/8oz
- Cornflour: 1 tsp
- Vanilla extract: ½ tsp
- White wine vinegar: ½ tsp
For the vanilla cream:
- Cream cheese: 200g/7oz
- Double cream: 200ml/7fl oz
- Icing sugar: 100g/3½oz
- Vanilla pod (split and seeds scraped): 1
For the reduction:
- Ruby port: 400ml/14fl oz
- Black peppercorns: 1 tsp
- Star anise: 1
To serve:
- Vanilla sugar syrup: 300ml/½pt
- Strawberries: 6
- Raspberries: 200g/7oz
- Blackcurrants (3 strings)
- Redcurrants (3 strings)
- Nectarine (sliced)
- Israeli pistachios (toasted): 10g/⅓oz
- Small fresh mint leaves (handful)
Method
- Prepare the Meringue:
- Preheat the oven to 110°C (90°C Fan/Gas ¼).
- Line a baking tray with baking paper.
- In a large bowl, whisk the egg whites until stiff peaks form, gradually adding the sugar.
- Whisk in the cornflour, vanilla, and white wine vinegar.
- Spoon dollops of the mixture onto the lined baking tray, shaping them into a circle.
- Bake for 45 minutes to 1 hour.
- Make the Vanilla Cream:
- Combine all vanilla cream ingredients in a large bowl.
- Mix well and set aside.
- Prepare the Port Reduction:
- In a saucepan over low heat, combine ruby port, black peppercorns, and star anise.
- Reduce by half or until it reaches a coating consistency.
- Strain and set aside.
- Poach the Fruits:
- Warm the sugar syrup in another saucepan over low heat.
- Add the strawberries and poach gently for 6–8 minutes.
- Turn off the heat and add raspberries, blackcurrants, and redcurrants.
- Allow to cool.
- Assemble and Serve:
- Top the meringue with the vanilla cream.
- Garnish with the red fruits and spoon the port reduction over them.
- Arrange nectarine slices on top and sprinkle with toasted pistachios.
- Finish with fresh mint leaves.