Direction

1. Soak the tapioca in the milk in a saucepan for 1 hour before cooking.
2. Place the pan over a medium heat and add the vanilla extract, 100g of the caster sugar, clementine zest and a pinch of sea salt.
3. Gently simmer for 20 minutes, or until softened and thickened. Turn off the heat and allow to cool slightly.
4. Heat 200ml of water in a saucepan over a low heat. Add the egg yolks and remaining 50g of caster sugar to a heatproof bowl and place over the simmering water.
5. Whisk the yolks and sugar until thick and light in colour. Remove from the heat and fold through the tapioca.
6. In a bowl, whisk the double cream until it forms soft peaks and fold through the tapioca mixture. Allow to cool completely in the fridge while you make the rest of the layers.
7. Preheat the oven to 180ºC/350ºF/gas 4.
8. Place the almonds in a colander and rinse under cold water. Drain well, then tip into a bowl with the icing sugar and orange zest, tossing to coat.
9. Spread over a large lined baking sheet and bake for 10 minutes, or until golden. Allow to cool slightly, then chop into large pieces.
10. Combine the berries, sugar and a splash of Cointreau in a saucepan. Cook over a low heat for about 10 minutes, or until the berries are lightly cooked but still holding their shape.
11. Use a slotted spoon to remove the fruit and set aside.
12. Place the pan of juice over a medium heat and simmer until it has reduced to a light syrup. Set aside to cool.
13. To make the meringue, whisk the egg whites until they form stiff peaks.
14. Combine the sugar and 80ml of water in a medium pan, then place on a high heat. Add a sugar thermometer to the pan. Brush the edges of the pan to release excess sugar crystals.
15. When the temperature reaches 110ºC, turn the heat down to low and heat slowly until the temperature comes back up to 120ºC.
16. Take the pan off the heat and allow the bubbles to settle (this will take about 20 seconds).
17. Carefully start pouring the syrup into the egg white, whisking continuously on a low speed. The syrup cooks the egg white so it’s important to pour the syrup in a constant slow stream.
18. Let the mixer continue for a further 10 minutes on a slow speed. This cools down the egg whites and makes it look thick and glossy.
19. Just before it’s ready, add a few drops of the pink food colouring (if using) for a pale pink meringue.
20. Spoon into a piping bag with a 10mm plain nozzle.
21. Spoon a few berries and a little syrup into the base of the serving dishes. Top the fruit with a layer of cooled tapioca mixture.
22. Pipe big peaks of meringue around the edges of each dish to create a border, then use a cook’s blowtorch to quickly set and colour it.
23. Pop some berries in the centre and scatter over the candied almonds and gold leaf (if using).