Pearls of the Mediterranean – semifreddo, meringue and almond biscuit

To make the Italian meringue, whisk the egg whites with 50g of the sugar on a stand mixer to soft peaks

Make a syrup in a small saucepan with the remaining sugar and the water. Bring the syrup to 121°C, then drizzle it down the side of the bowl into the stiffened egg white mixture, whisking continuously until the meringue is cool

Transfer 75g of the meringue to a clean bowl and the rest into a piping bag with a star-shaped nozzle

For the semifreddo, semi-whip 100g of the cream and fold into the Italian merignue

Mix in the rest of the cream and add the pistachio paste, raisins, almonds and orange. Pour the mixture into 8cm diameter semi-sphere moulds and place in the freezer for approximately 2 hours

Preheat the oven to 180°C/gas mark 4

To make the almond biscuit, whisk the eggs with the icing sugar and ground almonds to make a soft mixture. Add the sieved flour and the softened butter

Whisk the egg whites to stiff peaks

Gently mix all of the ingredients to form a dough then roll out to a thickness of 1/2cm. Cut out circles with a 8cm diameter cutter and bake on a tray for 10 minutes. Leave to cool

Remove the semifreddo from the moulds and sit on top of the biscuits. Place on plates and cover with the Italian meringue, piping from top to bottom in a swirl

Gently blowtorch the meringue until browned and transfer to a serving plate. Drizzle around the reduced orange juice. Sprinkle with flaked almonds and garnish with edible flowers to serve