1 To make the meringue, whisk egg whites with sugar until stiff peaks form then gradually add the sugar in stages.
2 Once stiff and shiny add the vanilla and vinegar. Place the mixture in a piping bag and pipe individual meringues onto a lined tray. Bake the meringues for around 1.5-2 hours at 100oC.
3 To make the whipped ricotta, in a stand mixer, add 30g sugar to the ricotta along with vanilla, and zests. Whip until light and airy.
4 Add the remaining 10g of sugar to the strawberries, and blueberries and leave to macerate.
5 Slice the apricots in half, drizzle with oil and grill until charred and blistered.
6 Gently put a hole in the bottom of a cooled meringue and pipe whipped ricotta inside. Place meringue in the centre of a plate.
7 Dot the lemon curd around the meringue followed by the fruit, strawberry puree, pistachios and lemon sorrel.