Ingredients
Pistachio meringue
Method
Pistachio meringue
1.Preheat oven to 120°C.
2.Mark two 22cm circles on sheets of baking paper. Turn paper over, place on two oven trays.
3.Process half the nuts until fine.
4.Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Add sugar, a tablespoon at a time, beating until sugar dissolves between additions; beat until mixture is thick and glossy. Beat in cornflour, extract and vinegar; fold in ground nuts.
5.Divide meringue mixture between circles on trays; spread evenly.
6.Sprinkle with remaining nuts. Bake about 1¼ hours. Cool in oven with door ajar.
7.Beat cream in a small bowl with an electric mixer until firm peaks form.
8.Place a meringue disc on serving plate. Spread with half the cream, then top with half the peaches and berries. Top with remaining meringue, cream, fruit and nuts.
Make and assemble recipe at least a day ahead; this makes slicing it so much easier.
Note
