Orange Fruit Salad with Meringue and Orange Confit


  • 200 g cantuccini biscotti
  • 4 oranges
  • 50 g egg white
  • 150 g sugar
  • 50 g water


  • 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 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 °C (do not allow it to caramelize).
  • 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.
  • Place the crushed biscuits and oranges next to it.