Celebrate the 4th with Nigella’s yummy desserts

1. Preheat the oven to 450 F.

2. In a large bowl, whisk the egg whites and salt until peaks begin to form.

3. Gradually add 1/4 cup of sugar, then the cream of tartar and vanilla, whisking all the while at high speed, until the whites are stiff and glossy.

4. Butter a jelly roll pan, then spread evenly with the meringue mixture.

5. Put in the oven, close the door, immediately switch off the oven, and leave overnight, without opening or even thinking of peeking.

6. When you want to serve it, remove to a large platter.

7. Whisk the cream until thick but still soft and spread over the marshmallow-meringue.

8. Scoop out the seeds and pulp of the passion fruit and dot over the cream in parts. Tumble over the blackberries. Toss the quartered strawberries in the remaining 2 teaspoons of sugar and arrange them on the cream, too.

9. Cut into slices; I cut 3 down and 2 across.

1. Hull and chop the strawberries. Put into a bowl, add the sugar and pomegranate juice, and leave to macerate while you whip the cream.

2. Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringue nests — you will need chunks for texture as well as a little fine dust.

3. Take out about half a cupful of the chopped strawberries, and fold the meringued cream and the rest of the fruit mixture together.

4. Arrange on 4 serving plates or glasses or in a mound, and top each one with some of the remaining macerated strawberries.