Ingredients

• 1 x My Favorite Meringue recipe
• 2 tbsp freeze-dried raspberries, crushed to a fine powder
• 300ml (1 1/4 cups) heavy cream
• 4 ripe peaches, pitted and thinly sliced
• 1 pomegranate, deseeded

Instructions

1. Preheat the oven to 250°F/120°C/100°C fan/the lowest gas mark and line a baking sheet with baking parchment or a reusable baking sheet.
2. Make the meringue mixture then sprinkle the raspberry powder over the top and fold through a few times. You want to see ripples of raspberry, so don’t mix it in completely. Spoon onto the baking sheet and spread it out into a large rectangle that is the same thickness all over. Bake for three hours so the meringue is completely dried out and crisp. To ensure a crunchy shell and soft, chewy middle, I like to turn the oven off and leave the meringue to cool in the oven overnight. If you don’t have time, just leave it to cool on the tray until completely cold.
3. Whip the cream into soft peaks and just before serving, spoon it onto the top of the meringue. Arrange the peach slices on top of the cream, fanning them out, then sprinkle the pomegranate seeds on top.