brown sugar meringues with caramelised oranges

Serves 8
Prep time: 30 mins
Cook time: 1 hour and 20 mins

3 egg whites
40g golden caster sugar
150g soft light brown sugar
175g Greek-style yoghurt
250g pot mascarpone
1/4 tsp mixed spice
2tbsp sweet sherry, preferably Oloroso
3 tbsp golden caster sugar
4 oranges
4 tbsp soft light brown sugar
4 tbsp orange juice
1 tbsp water
150g pack pecan nuts, broken into small pieces (optional)

In a large bowl, whisk the egg whites until very stiff peaks form. Pour in the caster sugar and whisk until peaks form AGAin. Gradually pour in the brown sugar. whisking constantly, until glossy and very stiff.

Line the large AGA baking tray with a sheet of Bake-O-Glide and spoon 8 evenly spaced rounds of meringue onto the tray.

2, 3 and 4 oven AGA: Place in the middle of the Simmering Oven for about 1 hour and 15 minutes, until dried out.
Conventional cooker: Pre-heat oven to 150 °C (300°F). and bake for 55 minutes, until dried out.

Meanwhile, in a large mixing bowl combine the yoghurt, mascarpone, mixed spice, sherry and caster sugar and whisk with a hand whisk until very smooth.

Using a small serrated knife, carefully pare the orange into segments, reserving any juice for the caramel. Put the segments in a heat resistant bowl while you make the caramel.

For the caramel, combine the 4 tbsp soft light brown sugar and all the orange juice in a small pan and place on the Simmering Plate until the sugar has completely dissolved. Move to the Boiling Plate and bring to the boil. Using a sugar thermometer, bring the mixture to caramel stage, remove from the heat and add the water - it will splutter, so be careful but keep swirling until it settles. Pour over the orange segemtns and put to one side.

Remove the meringues from the oven and leave to cool on a wire rack.

Place the nuts, if using onto a baking tray and toast in the Roasting Oven for 3 minutes or until deep golden and smelling toasted.

When ready to serve, place the meringue onto serving plates, top with the mascarpone mixture, orange segments and a drizzle of caramel. Sprinkle with toasted nuts, if using.