Ingredients and Methods
Ingredients
Meringue
- 4 Egg whites
- 1 Cup Caster Sugar
- 1 Tsp Vinegar
- 1 Tsp Cornflour
Whipped Cream
- 250ml Cream
- 2 Tbsp Caster Sugar
- A Few drops Vanilla Essence
Instructions
Whisk egg whites and vinegar in an electric mixer until soft peaks form. Sieve in cornflour and while beating, slowly drizzle in the sugar. Keep whisking until the meringue has reached stiff peak stage and all the sugar has dissolved. Test by rubbing a bit of the meringue between your fingers; it shouldn’t feel gritty.
Pipe the meringue onto a piece of baking paper and bake at 120 degrees for half an hour. Turn oven down to 100 degrees and continue cooking for a couple of hours until the meringue has a crisp shell but still a soft marshmallowy centre. Remove from the oven and let cool
To Assemble.
Whip the cream with vanilla and sugar. Break up the meringue into bite sized chunks and chop fruit into uniform sized pieces. In a large serving glass, layer cream, meringue and fruit until the glass is full. Top with some passionfruit.