Directions

1. Preheat the oven to 140C/285F/Gas 1.For the meringue, place the egg whites into a clean bowl and whisk until soft peaks form when the whisk is removed. Technique: Whipping cream by hand. Add the sugar, a spoonful at a time, continuing to whisk until firm peaks form when the whisk is removed and the mixture becomes glossy and smooth. Whisk in the cornflour and vinegar. Line a baking sheet with baking paper and spoon the mixture onto the tray in a large round. Transfer to the oven and bake for ten minutes, then turn the heat down to the lowest setting and leave for 2-3 hours, or until crisp but uncoloured. Remove from the oven and allow to cool, then place onto a serving plate. For the topping, place the double cream into a bowl and whisk until soft peaks form when the whisk is removed. Technique: Whipping cream by hand Spoon the pulp from half of the passion fruit into the cream, along with half of the raspberries, and fold together gently. To serve, spoon the cream mixture onto the centre of the meringue. Top with the remaining passion fruit halves and raspberries and garnish with mint.