Any fresh summer fruit will make this delicious dessert. Vary it with flavours such as ginger, cardamom or cinnamon. If you're not fond of gingernuts, crunch your favourite sweet biscuit or use fresh fruits on top.

Ingredients

• 2 poached nectarines or a 425 gram tin, well drained
• 2 egg whites
• ¼ cup caster sugar
• 300 ml bottle cream
• 1 cup strawberries or other berries
• ¼ cup ground gingernuts
• icing sugar to sprinkle

Method

1. Peel and stone nectarines. Puree or sieve.
2. Beat egg whites until stiff. Beat in caster sugar until mixture is thick and meringue-like.
3. Whip cream until it forms soft peaks.
4. Fold meringue mixture, cream fruit puree and berries together. Turn into 4-cup capacity mould and freeze overnight.
5. Dip mould quickly into hot water before turning out onto a large platter, then decorate top with ground gingernuts and dust with icing sugar.
6. Serve with lots of fresh summer fruits in slices.