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Orange Fruit Salad with Meringue and Orange and Grand Marnier chutney


  • 200 g cantuccini biscotti
  • 4 oranges
  • 50 g egg white
  • 150 g sugar
  • 50 g water
  • A pot of Didden’s Orange and Grand Marnier Chutney


  • Using a sharp knife remove the peel and pith the oranges then cut into quarters. In a bowl, mix the oranges with 2 tablespoons of Orange and Grand Marnier confit and keep to one side. Crumble the biscuits in a blender (or finely chop using a knife). Keep to one side.
  • Arrange a layer of biscotti on the base of a deep plate and place the orange quarters on top.
  • Preparing the meringue:
  • Put the sugar into a heavy saucepan, add the water and heat until it forms a syrup at 117° (do not allow it to caramelise).
  • Beat the egg whites until they form fairly stiff peaks and add the syrup whilst it is still hot. Continue to beat until cool.
  • Arrange the meringue on the deep plate next to the oranges and lightly brown with a blowtorch.
  • Alternative method:
  • Place the meringue on the plate first and brown under the grill until golden, then place the crushed biscuits and oranges next to it.
Enjoy your meal!