Almond and Apricot Pavlova Slice

Serves 8–10

3 tbsp ground almonds

5 large egg whites

Pinch of cream of tartar

250g (9oz) golden caster sugar

2 tsp cornflour

1 tsp white wine vinegar

½ tsp natural almond extract

25g (1oz) amaretti biscuits, crushed

125g (4 ½ oz) ready-to-eat dried apricots, diced

Filling:

300g (11ozs) low fat Greek yoghurt

1 ripe peach, stoned and thinly sliced

1 medium mango, peeled and thinly sliced

1 large orange, segmented and all pith and membrane removed

Preheat the oven to 180C/350F/gas mark 4. Line a shallow 35cm x 25cm baking tray with non-stick baking parchment to come at least 3cm up the sides.

In a dry non-stick frying pan, toast the ground almonds over a medium heat, stirring all the time until golden.

Whisk the egg whites with the cream of tartar until stiff then whisk in the sugar, a spoonful at a time, until you have one spoonful left.

Mix the cornflour into that and whisk into the egg whites until stiff and glossy. Whisk in the vinegar and almond extract and finally fold in the toasted almonds, amaretti and apricots.

Spread the mixture into the prepared baking tray and level the surface. Place in the oven and immediately reduce the temperature to 150C/300F/gas mark 2. Cook for 25 minutes until pale golden and crisp on top. Turn off the oven, leave the door ajar and allow to cool.

Remove from the tray, trim the edges and cut across the shorter side to make three equal pieces.

Spread each piece with yoghurt and layer on the fruit. Sandwich together, press down gently, then cut in slices to serve.