375g fresh berries
2 firm ripe nectarines, thickly sliced
3 tbs caster sugar
1 vanilla bean, split, seeds scraped
1 orange, zested, juiced
200g mascarpone Micro mint, to serve
2 egg whites
110g (½ cup) caster sugar
2 tsp cornflour
½ tsp white vinegar
1 pinch of cinnamon
1 pinch of allspice
1 pinch of cardamom
1. To make meringue, preheat oven to 150C and line an oven tray with baking paper.
2. Using an electric mixer, whisk egg whites to stiff peaks, then gradually add sugar and whisk until thick and glossy. Add remaining ingredients and whisk to combine. Scoop large spoonfuls of mixture and, using another large spoon, drop onto the prepared tray, leaving 6cm between each. Bake for 25 minutes. Turn off oven and leave meringues, with the door ajar, to cool completely. Once cooled, set aside.
3. Preheat oven to 180C.
4. Arrange fruit on an oven try. Sprinkle with sugar, vanilla bean seeds, orange zest and juice. Toss to coat and bake for 15-20 minutes or until fruit is tender and glossy. Set aside for 15 minutes to cool.
5. Place a meringue on each serving plate. Spoon over mascarpone. Divide fruit among each meringue and then top with mint to serve.
This recipe has been tested.