DIRECTIONS

For the Mess
1. Cut the top and the bottom off of the citrus so it won’t
roll around on the cutting board. Using a paring knife or
a vegetable peeler, cut the peel off the fruit. Try to avoid
cutting into the pith (that’s the white part between the
rind and the pulp). Mince the peel and set aside.
2. Remove all of the pith so only rounds of fruit are left.
3. Holding the fruit carefully in your hand over a bowl, cut in-between each segment to remove a portion of fruit,
leaving the membrane behind. Let each piece fall into the
bowl with the juice. Squeeze what remains in your hand to capture all of the juice. Pick out the seeds and set aside.
4. Put the sugar in a heavy, thick-bottomed saucepan with the water and allow it to reduce and melt. Stir with a wooden spoon or a heat resistant spatula and watch carefully.

5. When the mixture turns a light to medium amber color, immediately add the nuts. Make sure they’re coated in the sugar, then allow the mixture to foam for 1–2 minutes.
6. Next add the zest, fruit pieces, and juice of the citrus.
Stir to mix well, then add the cranberries. Allow this entire mixture to simmer gently for about 10 minutes.
7. Add the orange liqueur of choice, stir to incorporate,
and remove from heat and allow the mixture to cool.

For the Meringue
1. Preheat the oven to 250 °F.
2. Whip the egg whites until soft peaks start to form. Add
the first 1⁄4 cup of sugar.
3. Continue whipping the egg whites, adding the rest of the
sugar slowly. Whip until the whites are fluffy, stiff, and shiny.

4. Pipe the egg white mixture onto the parchment paper
in 2-inch rounds. You can do this with a traditional piping
bag like you may use for frosting, or a ziplock bag with a
corner trimmed off. You can also use a teaspoon to drop
the cookies on the sheet pan in even dollops.
5. Bake for two hours. You want the meringue to be dry
and crisp, though slightly tacky on the inside. Remove
from the oven and cool on a rack, then transfer to an air
tight container or ziplock bag. Set aside.

To Serve
1. Using an electric mixer or a stand mixer, whip the cream
to the desired thickness. Have eight serving bowls ready.
2. Take a handful of meringues and crush with your hands until it breaks apart.

3, Gently fold the cranberry compote into whip cream to
create a well-marbled mixture. On the last fold, add in the meringue. Spoon the cream and compote mixture evenly
into the bowls/glasses. Top with meringue and serve.

NOTES

This is a great dessert to make ahead of time—just wait to
add the meringue until you’re ready to serve so it remains slightly crunchy.
This dessert is best served in a glass-sided bowl or dish to
show off the amazing colors.
If you don’t have the patience for making meringue,
substitute Ladyfingers. You can make them yourself or
buy them.