Roasted fruit meringue with ginger and chocolate recipe | Sainsbury`s Magazine

Ingredients

• 150ml aquafaba (see above)
• ½ tsp lemon juice
• 1 tsp vanilla bean paste or extract
• 175g caster sugar
• 2 pears, each cut into 8 wedges, skin-on, core left in
• 4 plums, stoned and cut into wedges
• 1 tbsp caster sugar
• 2 tbsp clear honey
• 40g blanched hazelnuts
• 50g dark chocolate, chopped
• 450ml double cream
• 3 balls stem ginger, chopped, plus 1 tbsp syrup from the jar