The perfect dessert for a hot summer’s night. This slice is best made the day before, or at least early in the day you want to serve it. The meringue doesn’t freeze completely, so you get a crisp texture and the contrast of a creamy filling.

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4 egg whites
300 g (1 1/3 cups) caster sugar
6 nectarines
60 ml (1/4 cup) limoncello
4 eggs, separated
55 g (1/4 cup) caster sugar, additional
250 g (1 cup) mascarpone

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 160ï‚°C.

Line 3 baking trays with baking paper. Roughly draw 3 rectangles (10 cm x 20 cm) on the paper.

Beat the egg whites until stiff. Add the caster sugar, a third at a time, and continue beating until the meringue is glossy and firm. Divide the mixture between the 3 baking trays, spreading the mixture to reach the 4 corners of each rectangle. Bake in the preheated oven for 30 minutes. Turn the oven off, and leave to cool for 30 minutes.

Dice 2 nectarines into 1 cm chunks and marinate in limoncello for at least 40 minutes. Beat the 4 egg yolks with the additional 55 g caster sugar. Beat in the mascarpone until smooth. Add the diced nectarines and limoncello. Beat the egg whites until stiff peaks form. Whisk a spoonful of egg white through the limoncello mixture, then carefully fold the remaining egg whites through.

Place 1 meringue rectangle on a tray that will fit in the freezer. Spoon half of the limoncello mixture on top, spreading out to the corners. Add another meringue layer, the remaining limoncello mix and then the final layer of meringue. Cover loosely and freeze for at least 6 hours before serving, or preferably overnight.

Slice the remaining nectarines. Remove the meringue from the freezer, cut slices to suit and arrange each slice on a plate. Garnish with nectarine slices and serve.

Grilled nectarines with dessert wine
Juicy, ripe nectarines are hard to beat, unless of course, you add alcohol to them. Any rich sweet wine or liqueur muscat or tokay can be used in this recipe.

Allow 1 nectarine per person. Cut in half and remove stones. Sprinkle cut side lightly with brown sugar and spoon 1 tablespoon of dessert wine into each half. Cook under a hot grill for 5–10 minutes, or until the nectarines just begin to brown. Serve warm with more wine drizzled over and orange shortbread biscuits.