Natalie Coleman's: CHERRY MESS

(Serves six)

For the meringues:
4 egg whites
150g caster sugar
1/2 tsp white wine vinegar
For the roasted cherries:
500g cherries - pitted
2tbsp runny honey
Zest 1/2 orange
1 vanilla pod - split and seeds removed
For the vanilla whipped cream:
300ml double cream
3tbsp icing sugar
1tbsp vanilla paste
3 ginger biscuits blitzed to ground crumbs

RECIPE:

Preheat the oven to 160C/Gas Mark 3. Whisk the egg whites with an electric mixer to stiff peaks.

Add the sugar, one tablespoon at a time, whisking well between each addition.
Fold in the vinegar with a spatula, then spoon the meringue mixture on to a baking tray lined with baking parchment. You want it to be 1.5cm thick.

Reduce the oven temperature to 150C/Gas Mark 2 and bake for 45 minutes, or until the outside of the meringue is set lightly golden brown and the inside will be chewy. Leave to cool on the baking tray. Once cooled, break into pieces.

For the roasted cherries, preheat oven to 180C/Gas Mark 4. Place all the ingredients into a baking tray and mix well. Roast in the oven for 20 minutes until the cherries have softened. Remove from the oven and remove the vanilla pod. Allow to cool to room temperature before serving.

For the vanilla whipped cream, whisk or, using an electric mixer, beat the cream, icing sugar and vanilla paste until soft swirls and set aside until ready to serve.

To serve, add the broken meringue pieces to the vanilla whipped cream and then fold through the roasted cherries, but don't mix too well as you want it to be red and white, not pink. Spoon into glasses, sprinkle with the crushed ginger biscuits and serve within 30 minutes so that the meringue keeps its wonderful texture.

For more information and ideas, visit www.seasonalberries.co.uk