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

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

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.

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

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

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

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.

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.

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.

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.