Line two baking trays (2cm deep) with aluminium foil and then top with a layer of baking paper. Lightly spray with cooking spray.
Beat egg whites until soft peaks form.
Continue beating and slowly add the sugar until the mixture looks glossy.
Turn mixture onto one of the prepared baking trays.
Place tray onto flat plate of BBQ on low heat.
Close hood of BBQ or cover tray with foil.
Leave to cook for 12-15 mins.
After 12-15 minutes, place the second baking tray over the meringue and invert over - place the second tray back onto flat plate for another 10 minutes.
Preheat the BBQ char grill plate to medium heat.
Slice mango and score cheeks
Peel banana and slice length ways into two halves Peels.
Core pineapple – cut into slices and wedges.
Slice rockmelon, star fruit cut some into 2cm thickness.
Dust all fruit to be char grilled with icing sugar and set aside until sugar melts.
Brush fruit lightly with a good Aussie rum.
Turn heat up- place all fruit onto char grill and cook for 2-3 minutes or until grill marks appear.
Remove and set aside.
Carefully peel back baking paper and cut into desired shapes – wedges, slabs etc Arrange onto plates or platter with char grilled boozy fruits, scatter over berries, drizzle with more rum and dust with icing sugar.
Serve with whipped cream.
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