Tahini, cherry & cardamom meringues

Preheat the oven to 180ºC, gas mark 4. Tip the sugar onto a rimmed baking tray and bake for 8-10 minutes until warmed through. Reduce the oven temperature to 120ºC, gas mark ½, leaving the sugar inside until you’re ready to use it.

Take the lemon half and wipe the inside of a large bowl (or the bowl of a stand mixer) with it, flesh side down. This will help to eliminate any traces of grease that might stop your meringue from whipping up. Add the egg whites and use an electric hand mixer (or the whisk attachment of a stand mixer) to whisk on medium speed until the eggs are foamy with soft peaks.

With the mixer still running, start adding the sugar a few tablespoons at a time, waiting about a minute before adding more. Once you’ve added all the sugar, continue whipping for 6-7 minutes, until you have a thick, glossy and stiff mixture. Pour the tahini on top and fold it in very gently with 3-4 turns until the mixture looks marbled. Be careful not to stir it in too much.

Line 2 baking trays with baking parchment. Use a large spoon to dollop 8 portions of meringue across the trays, sprinkle the sesame seeds on top. Bake for 55 minutes to 1 hour 5 minutes, until they are dry to the touch and easily peel off the paper. Turn the oven off and leave the meringues in the oven for 1 hour, or until completely cool.

Meanwhile, make a cherry compote by putting the cherries, sugar and lemon juice in a small pan. Bring to the boil, then cook over a medium heat for 5-6 minutes until the cherries are softened and syrupy.

To assemble, in a bowl gently whip the cream, cardamom and vanilla until you have soft peaks. Layer up the meringues on a serving plate with the whipped cream and cherries.