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Ingredients
Servings
1
Step One

Preheat oven to 225°F (107°C) and line two baking trays with parchment paper

1
Step Two

Beat egg whites and cream of tartar in a stand mixer on medium speed. Gradually add sugar, 1 tablespoon at a time, and beat until stiff, glossy peaks form. Sift in cornstarch and gently fold to combine. Pipe meringue nests onto the baking trays and bake for 1 hour. Turn off the oven and let cool for 2 hours.

1
Step Three

Warm jam and orange liqueur in a pot over medium heat for 3–4 minutes. Set aside.

3
Step Four

Top each meringue nest with a scoop of ice cream. Add fresh berries and dragon fruit balls around the ice cream. Sprinkle with freeze-dried raspberry crumble and drizzle with raspberry orange sauce. Serve immediately.