1 hour 15
150ml egg whites (4-6 whites)
260g icing sugar, sifted
2 1/2 tbsp cornflour
1 tsp cream of tartar
2 tsp white vinegar
12 apricots, split in half and pitted
2 tbsp brown sugar
1 vanilla pod, splintered
A good splash of orange juice
1 punnet blackberries
Preheat the oven to 130°C conventional. Line a baking tray with baking paper.
For the meringue, beat the egg whites in a very clean bowl until they start to form soft peaks. Whilst still beating, gradually add in the icing sugar. Beat until the mix is glossy and stiff enough to hold its shape. Gently fold in the cornflour, cream of tartar and vinegar. Immediately tip the mix on to the lined tray in a round. Lightly smooth it into a dome, but don’t flatten the top. Bake for 90 minutes. Turn the oven off and leave to cool completely in the oven before removing and setting aside.
Preheat oven to 180°C fan or 200°C conventional. In an ovenproof dish toss the apricots with the brown sugar and vanilla pod. Arrange the apricots cut side up and set aside for 20 minutes. Sprinkle the orange juice over them and roast for 25 minutes. Remove from the oven and leave to cool in the juices.
To serve, mix the mascarpone and 150g Scarlett & Mustard Passionfruit & Lemon Curd very softly. Gently crack the top of the meringue to make a crater and spoon the curd mix in. Top with the apricots, their juices and the blackberries and enjoy with great company!