Almond cheesecake meringue nests

Method

1. Heat the oven to 120°C fan/gas 1. Use an electric mixer on medium speed to whisk the egg white to soft peaks (ones that flop over), then increase the speed to high and continue whisking while adding the cream of tartar and 50g of the caster sugar, a spoonful at a time. When the egg white mix is stiff and glossy, whisk in the vanilla extract. Spoon the mixture into 4 equal mounds on a baking tray lined with baking paper, then use a spoon to press a small crater into the centre of each. Bake for 1½ hours, then turn off the oven and leave them to cool inside for 2 hours. Toast the flaked almonds on a baking tray for the final 30 minutes of the meringue cooking time, then remove to cool.
2. To make the cheesecake filling, put the cream and remaining 25g sugar in a bowl and whisk to soft peaks. Roughly chop half the toasted flaked almonds and stir the mascarpone to loosen it, then gently fold both through the cream along with the amaretto. Cover and chill if not using immediately.
3. When ready to serve, top each meringue nest with a spoonful of the cheesecake filling, then sprinkle with the remaining toasted almonds.