Points per serving 2½ (original points)
Serves 12
Make the meringue base the day before if you like, then store in an airtight tin or wrap in cling film.
4 egg whites
225 g caster sugar, (8oz)
150 ml whipping cream, (1/4 pint)
5 medium clementines, or tangerines, peeled and sliced
1 portion pomegranate
Preheat the oven to 140°C / fan oven 120°C / Gas Mark 1. Line a baking sheet with non-stick baking parchment and draw a 30cm (12 inch) circle on it.
In a large grease-free bowl and using a hand-held electric whisk, whip the egg whites until they hold their shape. Gradually add the sugar, whisking well until the egg whites are stiff and glossy.
Spread the meringue in an even layer over the marked out circle.
Bake in the oven for 2 - 3 hours. The meringue is “dried out” rather than cooked at this low temperature. Cool completely.
Whip the cream until it holds its shape. Spread on top of the meringue. Arrange the clementine or tangerine slices on top and scatter with the pomegranate seeds.
Notes
Remember that egg whites will not whip if there is any trace of grease in the bowl or on the beaters (including egg yolk).
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