Step 1: Preheat a fan forced oven to 160°C. Grease and line 3 baking trays with baking paper and set aside.

Step 2: To make the meringue, place the caster sugar and cornflour in a small bowl and mix to combine. Set aside.

Step 3: Place the egg whites and a pinch of salt into a clean and dry mixing bowl. Using an electric mixer, whisk the eggs on a high speed until soft peaks form, this should take approximately 2 minutes.

Step 4: With the mixer running, slowly add the sugar mixture to the eggs, 1 tablespoon at a time.

Step 5: Once all the mixture has been added, continue to whisk for 6 to 8 minutes or until all the sugar has dissolved.

Step 6: Add 1 tablespoon of Verjuice and whisk for another 10 seconds to combine.

Step 7: Divide the meringue evenly between the 3 baking trays, then using a spoon, shape mixture into circles and place into the oven. Turn the oven temperature down to 140°C and bake for 45 mins, then remove and allow to cool.

Step 8: Meanwhile, place the Quince Paste and ½ a cup of Verjuice into a small saucepan and place over a low heat, bringing it to a gentle simmer. Stir until all the Quince Paste has melted and the mixture is smooth with no lumps. Remove from the heat and set aside to cool.

Step 9: Pour the thickened cream into a mixing bowl and whisk until stiff peaks form, then fold through the crème fraiche and the cooled Quince Paste mixture.

Step 10: Place 1 meringue onto a serving platter and spoon over 1/3 of the quince cream mixture. Repeat this two more times, then top with toasted almond flakes to serve.