Instructions: Redcurrants blackberries kumquats cape gooseberries dipped in caramel and shavings of chocolate to serve

Line two baking sheets with non stick baking parchment.

Place nuts in a food processor with 3 level tbsp caster sugar.

Process to fine powder.

Add chocolate and pulse until chopped.

In a large grease free bowl whisk the egg whites until stiff whisk in remaining caster sugar a spoonful at a time until mixture is stiff and shiny.

Fold in nut mixture.

Place spoonfuls of the mixture in six small rough mounds about 90mm diameter on the baking sheets.

Cook on the top runners and the floor of the simmering ovenfor about 1 hour changing the shelves over after 45 minutes or until the meringues will just peel off the paper.

Gently push in the base of each meringue to form a deep hollow; return to the ovenfor 1 to 2 hours or until crisp and dry.

Allow to cool; store in an airtight container for up to one week.

Whisk cream until it just holds its shape; spoon three quarters on to the meringues.

Leave in the fridge to soften for up to 2 hours.

Decorate each meringue with the remaining cream fruits and chocolate; serve immediately.

aga tip: to make the caramel dissolve 125g caster sugar in a small heavy based pan on the simmering plate. Bring to the boil and bubble until a golden caramel colour. Dip each cape gooseberry into the caramel then place on an oiled baking sheet until cool. Mini versions of these meringues are lovely to serve with after dinner coffee Allowing them to stand after filling ensures they melt in the mouth.

Serves 6

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