Method

• 1.
  To make the meringue, place the egg whites and a pinch of salt in the bowl of a stand mixer with the whisk attachment and whisk to soft peaks. Gradually add the caster sugar until sugar dissolves (this should take about a minute). Add the vinegar and whisk for another minute or two until thick and glossy. Remove the bowl from the mixer, and add half the icing sugar and half the cornflour. Using a rubber spatula, fold gently a few times then add remaining 60g icing sugar and 1/2 tsp cornflour until just combined.
• 2.
  Preheat oven to 100°C. Grease a large oven tray and line with baking paper. Spread meringue into a rough 3cm-thick rectangle. Bake for 3 hours-3 hours 30 minutes or until dry to touch. Leave in the oven to cool completely or overnight.
• 3.
  Heat a large heavy-based frypan over medium-high heat. Add butter and when it foams add nectarine, cut-side down, and sear for 2-3 minutes or until nectarine starts to caramelise. Turn fruit over and add the amaretto, scraping the pan with a wooden spoon until sauce is reduced by half. Add a little bit of water or more amaretto if you’d like more sauce. Remove from the heat and stand until cooled.
• 4.
  Divide stracciatella among serving plates and break some meringue over on one side. Add nectarine and gelato, and drizzle with amaretto butterscotch sauce from the nectarine pan, to serve.