– Preheat the oven to 150°C
– Put the egg whites into a clean bowl, then whisk with an electric mixer on medium until they form firm peaks.
– With your mixer still running, gradually add the sugar and a pinch of salt.
– Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, or until white and glossy. To test whether it’s done, pinch some between your fingers, if it feels completely smooth it’s ready; if it’s slightly gritty, whisk for a little longer.
– Place a small dinner plate upside-down on a piece of grease proof paper and draw round it.
– Flip the paper over and stick it to a large baking tray using a tiny blob of meringue to secure each corner.
– Spoon the meringue out on to the paper, using the circle as a guide, use the back of a spoon to push it out to the edge of the circle, creating a slight well in the middle as you go.
– Bake in the hot oven for around 1 hour 30 minutes, or until crisp on the outside and slightly soft inside. Meanwhile, preheat the barbecue.
– Add the lime zest and juice to a pan with the orange juice and runny honey.
– Halve the vanilla pod, then scrape out the seeds and add the pod and seeds to the pan.
– Place on a medium heat and cook for 7 to 8 minutes, or until slightly thickened and glossy.
– Add half the cherries to the syrup and cook for a further 3 minutes, then remove from the heat.
– Add the peach and nectarine quarters to the barbecue and cook for 3 to 5 minutes on each side, or until nicely charred.
– Once the meringue is ready, dollop the yoghurt into the centre, then drizzle with a few spoonfuls of the syrup and swirl and ripple it through the yoghurt.
– Arrange the peaches, nectarines and remaining cherries on top, then spoon over the remaining fruity syrup.
– Scatter with fresh mint leaves, then serve.
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