Delicious Summery Pud, That Is Sure To Please Your Family. The Peaches Can Be Exchanged For Any Stone Fruit, So Grab Whatever Is In Season!
  • Serves: 1


  1. Preheat the oven to 150C.
  2. Whisk 4 egg whites until they form stiff peaks, then whisk in the caster sugar, a small amount at a time until glossy.
  3. Whisk in the white wine vinegar, cornflour and vanilla extract.
  4. Spread the meringue on to grease-proof paper in your desired shape (circle or rectangle) making the sides a little higher.
  5. Bake on a greased baking sheet in the oven for 1 hour, then turn off the heat and leave to cool completely inside the oven.
  6. Whip the double cream with the icing sugar and spread over the meringue.
  7. Slice the peaches or nectarines into even slices, and heat gently in a pan with a tsp of butter and the coconut sugar, caramelising evenly on each side.
  8. Place the raspberries in a separate pan with a tbsp of caster sugar and a little splash of water. Heat through until the berries have formed the compote and leave to one side to cool.
  9. Once the fruits are cooled, arrange on the meringue and finish with some fresh mint! Enjoy.