Strawberry, orange and almond meringue

Method

1. Preheat the oven to 140°C/fan 120°C/gas 1. Put the egg whites, cream of tartar and salt in a large bowl, then whisk until stiff. Whisk in the sugar a tablespoon at a time. Sift the cornflour over the meringue mixture and fold in with the almonds.
2. Draw a 23cm-diameter circle on 2 sheets of baking paper. Place on 2 baking sheets (making sure the side you drew on is facing down), using a little bit of the mixture to stick the baking paper down. Spoon half the meringue into each circle and spread to fill the circles. Bake for 1-1½ hours until crisp. Turn off the heat and leave the meringues in the oven until completely cold.
3. Meanwhile, for the curd filling, put the egg, egg yolks, orange zest and juice, lemon juice and sugar into a small non-stick pan set over a low heat. Whisk until the sugar has melted and the ingredients are combined. Gradually add the butter, adding each cube after the previous one has melted, whisking constantly. When all the butter has melted and the orange curd is thick (this may take longer than you think – around 15 minutes), remove the pan from the heat, cover the surface with cling film and set aside to cool.
4. Remove the baking paper from the meringue rounds and gently place one on a serving plate. Cover with most of the cooled orange curd, then half the double cream, then half the strawberries. Top with the second meringue and smooth over the remaining cream. Drizzle over the remaining curd, arrange the remaining strawberries on top, then garnish with a sprinkling of extra orange zest.