Home Cooking Column - By Barbara Collins

This is a fabulously fruity, yet light dessert. You can make the meringues the day before and store them in an airtight tin. You could even use shop-bought meringue nests.

Ingredients

4 egg whites
225g caster sugar
150ml whipping cream
5 clementines or tangerines, peeled and sliced
1 medium pomegranate

Method

Preheat the oven to 140c or 120c (fan oven). Line a baking sheet with non-stick parchment and draw a 12 inch circle on it. In a large grease-free mixing bowl, whip the egg whites till they hold their shape. Gradually add the sugar, whisking well till the mixture is soft and glossy.

Spread the meringue in an even layer over the marked-out circle. Bake in the oven for 2-3 hours. Cool completely.

Whip the cream and spread over the meringue. Top with the sliced oranges and tumble over the pomegranate seeds.

Contact Barbara @thegoodchinaset or on collib40@googlemail.com.

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