Ingredients

· 3 egg whites

· 115 g caster sugar

· 2 teaspoons cornflour

· 1 teaspoon lemon juice

· 200 g crème fraîche

· 25 g icing sugar

· ¼ teaspoon vanilla extract

· 200 g pineapple, cut into chunks

· 2 passion fruit, seeds scooped out

· Mint leaves, shredded

Method

Heat the oven to 130°C. Line a baking sheet with baking parchment. Draw circles, 10cm in diameter, on the baking parchment, then flip over. Whisk the egg whites until stiff peaks form. Gradually whisk in the sugar until thick and glossy, then the cornflour and lemon juice. Pile the meringue in swirls onto the marked circles, making a dip in the middle, then bake on the lowest shelf for an hour until crisp on the outside and dry underneath. Turn the oven off and leave the meringues to cool completely. Whisk the crème fraiche with the icing sugar and vanilla extract until thick. Mix the pineapple and passion fruit together in a separate bowl. To assemble, spoon the crème fraîche mixture onto each meringue, top with pineapple and passion fruit and drizzle with the passion fruit juice. Finish with mint leaves to serve.