Meringue and Fruit Dessert Bowl

Step 1

Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.

Step 2

In a clean bowl, beat 3 egg whites with a pinch of salt until soft peaks form. Gradually add 150g sugar, 1 tsp cornstarch, and 1 tsp vinegar, beating until stiff, glossy peaks form.

Step 3

Spoon the meringue onto the prepared sheet in 6 large dollops, creating slight wells in the centers. Bake for 1 hour, then turn off the oven and let cool completely inside.

Step 4

While meringues cool, peel and dice 1 mango and 1 apple into small cubes. Slice 30g candied ginger into thin strips.

Step 5

In a small bowl, whip 200ml heavy cream with 2 tbsp honey until soft peaks form.

Step 6

To serve, place a meringue on each plate. Top with diced fruit, candied ginger, and 100g fruit jelly cubes. Drizzle with extra honey and a spoonful of the honey cream.

Step 7

Serve immediately, as the meringue will soften if left to sit.