For the meringue

3 egg whites

150g sugar

teaspoon sherry vinegar

1 vanilla pod

For the topping

175g lemon curd

selection of strawberries, raspberries, blueberries, thinly sliced kumquats, oranges

zest half orange

juice half orange

200g whipped cream mixed with 100g Greek yoghurt


1. Preheat oven to 180°C

2. Make the meringues. Beat egg whites with vinegar until stiff peaks, then whisk in sugar 1 tablespoon at a time

3. Draw a 20-22cm circle on greaseproof parchment and place on a baking tray.

4. Spoon the meringue onto the circle on greaseproof paper, flatten the middle with back of a spoon to give the meringue an edge.

5. Put into the oven and turn down to 150°C immediately, then bake for about 45 minutes. It should be hard on the outside and chewy in middle

6. To make the topping, mix the curd with zest and juice, then fold in the fruit

7. Spoon the cream on to the meringue, then the fruit

8. Dust with icing sugar

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