Ingredients:

Coconut meringue:
• 4 egg whites, about ½ cup, at room temperature
• ¼ teaspoon cream of tartar
• 1/8 teaspoon salt
• ¾ cup sugar
• ½ cup unsweetened shredded coconut
• ¼ teaspoon vanilla extract
• 1/8 teaspoon almond extract

Compote base:
• ¾ cup water
• ¼ cup sugar
• Zest of 1 blood orange
• 2 blood oranges, segments only
• ¼ cup champagne or sparkling wine
• 1½ cups strawberries, washed, hulled, and sliced
• 3 kiwifruit, peeled, quartered and sliced
• 3½ cups kiwifruit sherbet
• 12 shards of coconut meringue

For compote:
In a large saucepan, add water, sugar and zest from one orange. Heat mixture until sugar dissolves. Remove mixture from heat and strain syrup into bowl to remove zest. Add champagne or sparkling wine. With a small knife, carefully peel orange, removing all white pith, and cut into skinless segments. Place orange segments into syrup. Add strawberries and kiwifruit to the orange segments and syrup.

Serve compote in chilled bowls with kiwifruit sherbet and 2 shards of meringue per serving.

Wine pairing:
A sweet sparkling wine such as the Coppo Brachetto d’Acqui