Tropical fruit pavlovas

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Meringues are actually really easy to make - try our recipe and then fill them with delicious fruit and cream

Ingredients

Once made, meringues can be stored in an airtight container for up to two weeks. Store in a cool place, but not the fridge as they'll go soggy.

For the filling:

Preheat the oven to 120°C (275°F, gas mark 1). Grease a large baking sheet and line with non-stick baking parchment. Place egg whites in a large, clean bowl and use an electric whisk to whisk them until they are thick, white and stiff peaks form.
Add about a third of the sugar and whisk again until the egg whites are stiff and shiny. Add the sugar in two more batches whisking in between. When all the sugar has been whisked in the egg whites will be really stiff, white and shiny. In a small bowl, mix the cornflour, vinegar and vanilla together until smooth, then fold into the meringue.
Divide the meringue into six heaps, then use the back of a spoon to shape the mixture into nest shapes. Alternatively spoon the meringue into a large piping bag fitted with a plain nozzle and six 7.5cm (2½ in) diameter circles. Then pipe a double layer of meringue around the edge of the circles to form nest shapes. Bake the meringues for 1-1¼ hrs or until the base of the meringues feels dry and crisp when tapped.
To complete: whip the cream until it forms soft peaks then spoon into the centre of the meringues. Top with the mango, papaya and kiwi fruits, then spoon over the passion fruit seeds. Serve within 1 hour of filling.

Recipe courtesy of Britegg.co.uk