1
Preheat the oven to 140 °C/120 °C with convection/gas 1. Line a large tray with parchment paper. Using a 28 cm cake ring or a 28 cm cake tin as a template, draw a circle on the parchment, then flip it so that the handle or pencil does not touch the meringue.
2
Pour 5 egg whites into a large bowl or the bowl of a stand mixer (make sure it is extremely clean – any trace of fat will prevent the whites from stabilising) and add a pinch of salt. Beat the whites with an electric whisk or mixer until stiff peaks form. Add 275 g caster sugar, one tablespoon at a time, continuing to beat. After the sugar dissolves, the mixture should become thick, glossy and hold peaks at the whisk tip. Add 1 tsp corn starch and 1 tsp white wine vinegar and mix again until smooth.
3
Use a little meringue to stick the parchment to the tray. Spread the meringue on the parchment and smooth it with a spatula, filling the circle. Bake on the middle rack for 1 h 20 min, then turn off the oven without opening the door and let the meringue cool in the oven for at least 4 hours to prevent cracks. After cooling, loosely cover with film or a kitchen towel and leave in a cool, dry place for up to 2 days.
4
Repeat steps 1‑3 for the next two layers, but this time prepare two trays with parchment. Draw a circle of 20 cm diameter on one and 14 cm on the other. After preparing the meringue, divide it between the trays and smooth, filling the circles. Bake for 1 h 20 min and cool as before.
5
To make the compote, place the apricots in a saucepan with caster sugar and lemon juice. Bring to a gentle boil, then cook 5‑8 min until the fruit becomes soft and puree‑like. Remove from heat and blend with an immersion blender until smooth, adding a little water if needed. Cool until ready to assemble the cake. It can be prepared up to 2 days ahead, or frozen for up to 2 months.
6
On the day of assembly and serving, cut five apricots in half or quarters, and pit the pitted cherries, removing half the pits. Toss peach slices, apricots and pitted cherries with 2 tbsp powdered sugar and let marinate for 30 min.
7
Remove the cardamom seeds from the pods and grind into powder using a mortar. Pour 1 l of cream into a large bowl or separate mixer. Add 25 g powdered sugar and half the cardamom. Whisk until the cream just barely holds shape – do not over‑whip. Use a little cream to attach the largest meringue to the base or cake ring, then place the rest on top. Drizzle some compote and sprinkle the marinated fruit and a few pistachios. Insert four wooden skewers into the centre of the meringue down to the base, then trim their tops so they are level with the cream and fruit.
8
Whisk the remaining cream, powdered sugar and cardamom, and use a little to attach the 20 cm meringue to the base. Carefully place it on top, then add a little more of the cream. Top with compote, fruit and pistachios as before. Then insert another four skewers and trim them to the desired height.
9
Use some of the remaining cream to attach the final layer to its base and carefully place it on top. Top with more cream, compote, nuts and fruit, and finish with the remaining pitted cherries. Serve as soon as possible – the meringue will hold only 1‑2 hours.

Source: bbcgoodfood.com

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