Firstly make the meringues by whisking half the sugar and
The egg whites until soft peak is reached then gradually add the remaining caster sugar and continue to whisk until a shiny stiff peak is reached. Then spoon a good dollop onto baking paper and place in a pre heated oven at 120 and cook until dry and uncoloured.
Kiwi fruit puree / paper:
To make the paper simply puree the fruit with the sugar and lemon juice. Then with a palate knife spread an even layer on to some Teflon sheet and dry in an oven at 100 degrees for about two-three hours. Reserve some puree for the fruit salad.
For the mascarpone cream, combine the mascarpone and the crème fraiche with the icing sugar, lime zests and juice. Along with the vanilla pod. Then take your eringues and break enough into the cream to make a rough creamy mess that will hold its form. Fold into this a little fruit puree and spoon into ring moulds.
Kiwi fruit salad:
Arrange the fruit salad on top of the meringue and cream mix. Then take some fruit paper and break into shards and garnish the mess Dress the plate with some fruit puree and a small sprig of mint.
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