Serves 4

For the rice pudding:

250g Spekko Jasmine rice, rinsed

500ml Full Cream milk

100g Huletts castor sugar

250ml cream

2 tsp vanilla extract

For the jam:

200g chopped strawberries

Juice of 1 orange

150g Huletts castor sugar

For the meringue:

4 egg whites

1 tsp white vinegar

1 cup Huletts castor sugar

Place the rice, milk and sugar into a saucepan, cover and simmer, stirring frequently, and cook for about 15 – 20 minutes until the rice is tender.

Stir in the cream and vanilla then spoon into serving jars.

Place the fruit and orange juice into a pot and warm over low heat until the fruit has softened and released its juices. Add the castor sugar and continue to cook gently, stirring occasionally, for about 3 minutes until thickened, then spoon onto the rice layer and leave to cool to room temperature.

Place the egg whites and vinegar into a clean bowl over a Bain Marie (hot water bath) and whisk until soft peaks form.

Gradually add the sugar and beat until thick and glossy.

Spoon the meringue on top of the jam, then use a blowtorch to toast the edges.