Meringue Tumble Recipe - Great British Chefs

Name: Meringue Tumble Recipe - Great British Chefs
Ingredients: 10 medium egg whites; caster sugar, equal to double the amount of the weight of the egg whites (e.g. if you have 50g of egg whites, weigh out 100g of sugar); 6 lemons, juiced; 175g of caster sugar; 150g of unsalted butter; 5 eggs; 1kg gooseberries; 150g of caster sugar; 800g of rhubarb; 3 blood oranges; a small thumb of ginger; 1/2 vanilla pod, split and seeds scraped; 3 soup spoons of caster sugar; 1 vanilla pod, split and seeds scraped, or 1 teaspoon vanilla extract; 500ml of whole milk; 6 egg yolks; 40g of caster sugar; 140ml of double cream; 100ml of double cream, lightly whipped; Jersey cream; 20g of shelled pistachios, chopped; icing sugar

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This classic and brilliantly named meringue tumble from Jeremy Lee has a riot of brightly coloured toppings - green pistachios, pink blood orange and rhubarb compote and bright yellow lemon curd to...

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Ingredients

10 medium egg whites
caster sugar, equal to double the amount of the weight of the egg whites (e.g. if you have 50g of egg whites, weigh out 100g of sugar)
6 lemons, juiced
175g of caster sugar
150g of unsalted butter
5 eggs
1kg gooseberries
150g of caster sugar
800g of rhubarb
3 blood oranges
a small thumb of ginger
1/2 vanilla pod, split and seeds scraped
3 soup spoons of caster sugar
1 vanilla pod, split and seeds scraped, or 1 teaspoon vanilla extract
500ml of whole milk
6 egg yolks
40g of caster sugar
140ml of double cream
100ml of double cream, lightly whipped
Jersey cream
20g of shelled pistachios, chopped
icing sugar