These swirly desserts make an impressive dinner party finale. They make a light dessert of sweet meringue with the tart blackcurrants.

Makes 8 meringues.

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• 2 egg whites
• 110g caster sugar
• 200g blackcurrants

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1. Make a puree with the blackcurrants by heating them gently in a pan over a gentle heat with 1 tbsp caster sugar. When cooked, sieve the puree to remove the skins.
2. Whisk the egg whites until stiff. Then, gradually add the sugar whisking well after each addition.
3. Drop 1 tsp of the puree into the meringue mixture, and, with a long skewer, cut into the meringue mixture to slightly swirl the puree through it.
4. Place dessertspoons of the mixture on a lined baking sheet – there should be enough to make about 8 meringues.
5. Bake at 100C for 2-3 hours.
6. Serve with whipped cream and some of the puree on the side.

This is adapted from a recipe by Hugh Fearnley-Whittingstall. Thanks to Anne Price for testing and adapting the recipe.