5 medium free-range egg whites
150g/5½oz caster sugar
250g/9oz lactose free cream
1 orange, finely grated zest and 1 tbsp juice
drop of almond extract
50g/1¾oz oats, toasted - optional
1 square of lactose/dairy free chocolate
Preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with parchment paper.
Whisk the egg whites in a clean glass bowl until soft peaks form.
Add the sugar a teaspoon at a time and continue to whisk until you have stiff peaks and the meringue looks glossy.
Arrange 8 large spoonfuls of the mixture in a circle on the prepared tray in a ring to form a wreath.
Bake for 30 minutes, then reduce the oven to 110C/90C Fan/Gas ¼ and bake for another 1½ hours.
Turn off the oven, leave the door ajar and leave until the meringues are cold.
Just before serving, make the topping. Mix together the lactose free cream, orange zest and juice, almond extract and cinnamon.
Top the meringue with the lactose free cream mixture and then scatter over the raspberries and oats. Finely grate over the lactose/dairy free chocolate and serve.
Recipe adapted from: Good Food