Method

• Preheat a fan-forced oven to 160°C. Grease and line 3 baking trays with baking paper and set aside.
• To make meringue, place caster sugar and cornflour in a small bowl and mix to combine. Set aside.
• Place egg whites and pinch of salt into clean dry mixing bowl. Using an electric mixer, whisk eggs on high speed until soft peaks form. This should take around 2 minutes.
• With mixer running, slowly add sugar mixture to eggs, 1 Tbsp at a time.
• Once all mixture has been added, continue to whisk for 6-8 minutes or until all sugar has dissolved. To check, rub a small amount between your fingers to ensure you don’t feel any granules.
• Add 1 Tbsp of Verjuice and whisk for another 10 seconds to combine all ingredients.
• Divide meringue evenly between the 3 baking trays. Then, using a spoon, shape mixture into circles and place into the oven. Turn the oven temperature down to 140°C and bake for 45 minutes, then remove and allow to cool.
• Meanwhile, place Quince Paste and ½ a cup of Verjuice into a small saucepan and place over a low heat, bringing to a gentle simmer. Stir until all Quince Paste has melted and the mixture is smooth with no lumps. Remove from heat and set aside to cool.
• Pour thickened cream into a mixing bowl and whisk until stiff peaks form, then fold through crème fraiche and cooled Quince Paste mixture.
• Place 1 meringue onto a serving platter and spoon over ⅓ of quince cream mixture. Repeat this two more times, then top with toasted almond flakes to serve.