Meringue nests

1. Preheat oven to 200°F (93°C).
2. Make sure there’s no trace of yolk or water anywhere near your egg whites or mixing bowl.
3. Beat 4 egg whites until soft peaks form, then slowly add 2 cups white sugar while continuing to beat.
4. Add 5 ml vanilla essence towards the end, and a pinch of baking soda if you want extra fluff. Keep beating until stiff and glossy – this can take about 15 minutes.
5. Use a large plastic bag with a corner snipped off to pipe the meringue over the back of a mini muffin tin, forming little nests.
6. Bake for 3 hours with the oven door slightly ajar. Cool completely before removing from the tin.

Crème Anglaise

1. Combine 4 egg yolks, 240 ml whole milk, 10 ml vanilla essence, and 50 g sugar in a heatproof glass bowl.
2. Set over a shallow pot of lightly boiling water (double boiler). Whisk constantly until thickened, about 20 minutes – don’t walk away or you’ll end up with scrambled custard!
3. Cool on the counter, then store in the fridge until serving.

Assemble the dessert

• Scoop a couple of spoonfuls of custard onto a small plate.
• Fill each meringue nest with the chopped fruit and place over the custard. Add extra fruit on top so it looks like it’s spilling over.
• Add a generous dollop of whipped cream on the side and serve.

Tip: You’ll have leftover meringues, which are perfect for snacking with chocolate later!
Use the Meringue to make this Pavlova Wreath