Serves 6

  • 4 free range egg whites
  • 250g caster sugar
  • pinch of salt
  • 1 vanilla pod

For the topping

  • 250ml cream
  • 2 freestone peaches
  • 4 passionfruit
  • Handful of strawberries
  • Handful of blueberries

Preheat your oven to 150C. Combine the egg whites and sugar in a mixing bowl and then whisk until the whites form soft peaks. Split the vanilla pod and scrape out the seeds, add the vanilla to the egg whites and continue whisking while 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 center. Using a spatula spread the meringue mix out to a diameter of around 20cm, 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 mango, strawberries, peaches and blueberries over the cream and to finish cut the passionfruit in half and scoop out the pulp and seeds over the whole lot. Cut into hearty slices and enjoy!