Meringue Cloud with Caramel

Combine the apricots and whiskey or rum in a bowl

Let it macerate for 1 day at room temperature

Sprinkle the gelatin over the water in a small saucepan

Mix well

Let it rest for 5 minutes

Heat the mixture slowly, stirring constantly, until the gelatin dissolves

Heat the oven to 130°F (54°C)

Beat the egg whites, grated orange and lemon zest, and whiskey or rum from the apricots together with the gelatin in a large bowl

Beat at high speed with an electric mixer until stiff peaks form

Add the confectioner's sugar, a little at a time, beating until stiff peaks form again

Do not overbeat

Strain excess whiskey from the apricots and add them to the meringue mixture with vanilla, mixing carefully

Pour the meringue mixture into a mold or ring shape

Poke holes in the top of the meringue with a skewer to remove air bubbles

Smooth the top

Bake in a water bath at 130°F (54°C) for 30 minutes

Cover with aluminum foil to prevent overbrowning, and bake for an additional 30 minutes or until a toothpick inserted into the center comes out clean

Remove from the oven and let cool completely

Run a knife around the edges of the meringue to release it from the mold

Transfer to a serving plate

Prepare the caramel topping: mix confectioner's sugar with water in a small saucepan

Cook over low heat, stirring occasionally, until the sugar dissolves and the mixture turns golden brown

Be careful not to let it burn or turn too dark

Pour the caramel topping evenly over the meringue

Refrigerate until chilled (about 2 hours)

Just before serving, beat the caramel topping with a fork to create peaks and cut the meringue into desired portions

Serves 6