such as blueberries, raspberries or strawberries
or Grand Marnier
1tspSuperValu White Wine Vinegar
Preheat oven to 120⁰C/240⁰F/Gas mark ½.
Put the egg whites into a spotlessly clean mixing bowl of a kitchen aid and beat on full speed until quite stiffly beaten.
Turn the speed of the mixer down and slowly add the sugar a little at a time. When all the sugar has been incorporated, add the corn flour and vinegar and give one final whisk on high speed.
When ready, the mixture should be glossy and when the bowl is turned upside down the mixture should remain stationary in the bowl. Then add the vanilla extract.
Line an oblong baking tray (13 x 9 inches) with parchment paper and using a piping bag, pipe mini meringues the size of a large walnut.
Bake in the oven for 25-30 minutes until the meringues are very firm to touch but still soft on the middle. Leave to cool in the oven with the door ajar.
In the meantime, prepare the fruit compote. Place the berries in a heavy-based pan with the sugar and orange juice, then stir gently over a moderate heat until the sugar is dissolved. Increase the heat and boil for about 2-3 minutes until the berries are tender but still holding their shape.
Remove the compote from the heat and transfer to a bowl.
Leave to cool completely, then cover with cling film and chill until needed.
To build your mini meringue mess place 1 scoop of Nobó ice-cream into each serving glass. Spoon over some berry compote, then top with a layer of crushed mini meringues.
Finish with a scoop of Nobó ice-cream and a mini meringue, then drizzle the remaining compote juice over the top and serve with saved fresh berries.