Preheat your oven to 130°C and separate the egg whites.

Whisk the egg whites until soft peaks form, then gradually add the caster sugar until the mixture is glossy and smooth.

Line two trays with baking paper. Spoon two thirds of the meringue into a 30 cm circle on one tray, then shape the remaining third into a 20 cm circle on the second tray.

Bake for 1 hour, then turn the oven off and leave the meringues to cool completely in the oven.

Toss the kiwifruit and strawberries with the Pimm’s if using, and lightly toast the flaked almonds in a dry pan.

Whip the cream with the yoghurt, icing sugar and vanilla until soft peaks form.

Assemble by layering the larger meringue with half the cream, half the lemon curd, the kiwi and strawberry mixture, and the toasted almonds.

Top with the smaller meringue and repeat the layers. Finish with additional fresh kiwifruit and strawberries, grated white chocolate and mint leaves.

Why It Works

This is Jamie Oliver’s classic recipe with a Kiwi twist, perfect for summer Christmases. Crisp meringue, fluffy cream, and vibrant fruit make it a show-stopping dessert. Meringues can be baked ahead, saving time for holiday hosting. Flexible enough to include any seasonal summer fruits you love.