Ingredients 4-5 egg whites at room temperature (or enough to reach 150ml)
1 cup caster sugar
1 tspn white vinegar
Small container of thickened cream, whipped
1 small banana
Approx 6 strawberries
Preheat the oven to 160 degrees celsius.
Beat the egg whites until stiff peaks form.
Beat the sugar in, 1 tablespoonful at a time and beat well between each addition to ensure it dissolves into the egg whites.
Scrape down the sides of the bowl and beat for 6 minutes.
Add the vinegar and beat for a further 2 minutes.
Draw an 18 cm circle on baking paper and lay on a flat tray.
Pile the meringue mixture inside the circle – heap it up.
Place in the oven and reduce temperature to 120 degrees celsius.
Bake for 90 minutes.
Leave in the oven to cool with the door open.
When cold top the meringue shell with cream, thinly sliced banana and strawberries, then drizzle passionfruit across it all.