Meringue Crown

INGREDIENTS:
- 4 large egg whites
- 180g caster sugar
- 1tsp vanilla extract
- 4 sticks of rhubarb
- Punnet of strawberries
- Handful of black seedless grapes
- Handful of blueberries
- 80g golden caster sugar
- 1 orange, zest & juice
TOPPINGS:
- 600ml double cream
- 1sp vanilla extract
- 30g icing sugar
- Few extra fresh fruits
- Edible flowers

METHOD:
- For the roasted fruits, add the chopped rhubarb, strawberries, grapes and blueberries to an oven proof dish. Add the sugar, orange zest and juice. Roast for 15-20mins on 180 fan. Leave to cool.
- For the meringue, start by heating the oven to 120 fan. Draw a circle on baking paper using a bowl as a guide and flip paper over and place on a baking sheet.
- Whisk egg whites until soft peaks.
- Add sugar bit by bit until fully incorporated and meringue is shiny and stiff.
- Spoon 12 mounds around the circle and make a divot in each mound with the back of a spoon. Bake for 1hr 30mins and leave to cool.
- To decorate, whip cream with the icing sugar and vanilla until pillowy. Spoon on top of the meringue, reserving a little, and top with the cooled roasted fruits. Add extra fresh fruits on top and pipe the remaining cream using a star shaped piping nozzle.
- Drizzle over the fruity syrup and decorate with edible flowers. Enjoy!