Gibraltar Levanter Meringue

This airy dessert takes its cue from the famous Levanter cloud that sometimes caps the Rock of Gibraltar: billowy, pale, and dramatic. A crisp shell and a soft, marshmallowy center mirror the cloud’s edge and core, while gentle floral and citrus notes nod to the broader Mediterranean. The method is classic, the presentation sculptural, and the result is light enough to finish a meal without weighing you down.

Ingredients

• egg whites
• caster sugar (or superfine sugar)
• cream of tartar
• lemon juice
• lemon zest (optional)
• cornstarch (aka cornflour)
• vanilla extract
• orange blossom water (optional)
• sea salt
• pistachios, finely chopped (optional)
• whipped cream, for serving (optional)
• strawberries, for serving (optional)

Before you start

• Choose a dry day; humidity makes crisp shells more challenging.
• Line a baking sheet with parchment and lightly trace a circle to guide your shape.
• Ensure bowl and whisk are spotless and free of grease.

Method

1. Whisk the caster sugar with the cornstarch so it will incorporate evenly later.
2. In a clean bowl, begin whipping the egg whites until foamy, then add the cream of tartar and a pinch of sea salt. Continue until soft peaks form.
3. Rain in the caster sugar and cornstarch mixture a little at a time, beating until the meringue is glossy and holds stiff peaks. Beat in the vanilla extract, a squeeze of lemon juice, and, if you like, a touch of orange blossom water and lemon zest.
4. Spoon the meringue onto the lined sheet and shape it into a cloud-like dome with swoops and ridges reminiscent of the Levanter. If using, sprinkle the outer edges with chopped pistachios for a little color and crunch.
5. Slide into a low oven and set a cooking timer. Bake gently until the exterior is dry and crisp and the center feels softly set, then switch off the oven and let it rest inside with the door ajar, checking your cooking timer so it doesn’t over-dry.
6. Cool completely before transferring to a platter so the shell stays intact.

Serving and enjoyment

Just before serving, crown the center with soft whipped cream and sliced strawberries, then dust with a few more pistachios. The contrast of cool cream, fresh fruit, and crisp shell keeps each bite light and cloud-like.

Tips and notes

• Stop whipping as soon as the meringue forms firm, glossy peaks; overmixing can make it grainy.
• For sharper swirls, use the back of a spoon to lift soft peaks across the surface before baking.
• If you prefer a subtler aroma, skip the floral element and stick with the citrus-and-vanilla base.

Variations

• Citrus bloom: Fold in extra-fine strands of lemon zest and a drop more orange blossom water for a perfumed finish.
• Nutty finish: Swap the pistachios for toasted slivered almonds if desired.
• Berry swap: Trade the strawberries for seasonal berries, stone fruit, or figs.