Method

 

You need:

8 eggs

500g caster sugar

4 tsp cornflour

2 tsp white wine vinegar

½ tsp vanilla extract

400 ml whipped cream

3 passion fruits

half a pineapple, sliced

How:

Preheat the oven to 180°C.

 

Line a baking sheet with baking paper.

 

In a bowl, whisk the egg whites until firm. Whisk in the sugar, one tablespoonful at a time, until stiff peaks form when the whisk is removed.

 

Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon.

 

Spoon the meringue onto the baking paper. Try to make them of the same size so they cook out evenly. Using a spatula, flatten the top and smooth the sides.

 

Place into the oven and immediately reduce the heat to 120°C. Cook for an hour, then turn off the oven and leave to cool completely (inside the oven).

 

Once cool, remove the meringue base from the oven (you can keep the meringue in an airtight container for a couple of days or store in the freezer for up to one month).

 

Cut the passion fruit in half, and scoop out the seeds, pulp and juice into a bowl. Add the sliced pineapples.

 

To bring it all together:

 

Place the meringue and cream mixture into dessert bowl and dollop over the fruit mixture.

 

Serve immediately.