Pavlova trifle

Ingredients

• 6 free-range egg whites, at room temperature
• 350 g caster sugar
• 1 x 360 g punnet blueberries
• 3 T maple syrup
• 2 T lemon juice
• ¼ cup brandy, sherry or Cointreau
• 4 nectarines, thinly sliced
• 160 g raspberries
• 2 cups cream, whipped
• icing sugar, for dusting

Method

1. Preheat the oven to 120°C. Beat the egg whites until frothy, then gradually add the sugar and beat until stiff.
2. Place dollops of egg-white mixture onto a tray lined with greaseproof paper, then bake for 2 hours. Turn off the oven and leave overnight.
3. Place the blueberries and maple syrup in a pan and cook gently for 5 minutes. Add the lemon juice and brandy.
4. To assemble, layer the meringues, fruit and cream in a trifle bowl, crushing the meringues slightly.
5. Dust with icing sugar. You can push the layers down with a spoon or keep them loose.