Pecan and date nougatina with honey

For the meringues, preheat the oven to 130°C. Line 2 baking trays with baking paper.

Use electric beaters to beat the egg whites in a clean, dry bowl until firm peaks form. Slowly add the castor sugar, beating constantly until the sugar dissolves and the mixture is thick and glossy.

Chop the 200g dates, biscuits and 200g pecan nuts into small pieces and sprinkle with baking powder. Fold into the egg and sugar mixture, using a large metal spoon to create a swirled effect. Divide the mixture into miniature rectangles 3 x 8cm in size, spreading the meringue out evenly with a palette knife.

Reduce the oven temperature from 130°C to 110°C and bake in the preheated oven for 1 hour. Leave the meringues in the oven with the door closed to cool completely.

For the filling, beat the cream until firm using electric beaters.

Place the meringue nougatinas on a serving plate, and layer with cream, dates and nuts. Place the next layer of nougatina on top. Dust with icing sugar and drizzle with honey.