The gooey meringue, with it's crunchy crust make the perfect base for generous lashings of whipped cream and a medley of summer fruits.
Preheat your oven to 150 degrees celsius. Line a baking tray with baking paper.
Put the egg whites into a clean dry bowl and whisk until soft peaks form.
Split the vanilla pod and scrape out the seeds, add the vanilla to the egg whites and continue whisking whilst gradually adding the sugar.
Keep whisking until the egg whites are voluminous, glossy and form stiff peaks when the whisk is removed.
Line an oven tray with baking paper and spoon the whisked whites into the centre. Using a spatula spread the meringue mix out to a diametre of around 20cm. Then use the spatula to raise the meringue a little higher around the edges, making a bit of a bowl shape.
Pop the tray in the oven and bake for around an hour. The meringue should have formed a crust but not coloured.
Turn the oven off and allow the meringue to cool completely in the oven.
To serve, whip the cream to form stiff peaks and cut up the mango, strawberries and peaches into small pieces.
Using a spatula, cover the top of the meringue with the whipped cream. Scatter the strawberries, and to finish cut the passion fruit in half and scoop out the pulp and seeds over the whole lot, then top with mint leaves. Cut into hearty slices and enjoy!
This recipe can be found in the River Cottage Australia cookbook
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