• 3 Large egg whites
  • ¼ Tsp cream of tartar
  • Pinch of salt
  • 175g Caster sugar



  • 250ml Double cream
  • 1 tsp Vanilla essence
  • 100g Diced papaya
  • 100g Diced pineapple
  • 100g Diced mango
  • 6 Physalis berries, quartered
  • 2 Passionfruit
  • 6 Mint tips
  • 6 Lemon balm tips


  1. Preheat the oven to 140ºC / 130ºC Fan / Gas Mark 1.
  2. Prepare some parchment baking paper with 6 x 4cm circles spaced well apart.
  3. Using the whisk attachment, whisk the egg whites on speed 1 to start, slowly increasing the speed as the egg whites stiffen.
  4. When you have soft peaks add the cream of tartar and salt. Continue to whisk on a high speed until you have firm peaks.
  5. Gently add the sugar a spoonful at a time, continuing to whisk on high until the mixture is stiff and glossy.
  6. Using a piping bag, fill the circles with a thin layer of meringue mixture. On the edge of the circle pipe 5 or 6 dollops of meringue around the edge of each circle.
  7. Place in the oven and reduce the temperature to 110ºC / 100ºC Fan / Gas ¼ and bake for 30 minutes.
  8. Turn the oven off and leave to cool for another 30 minutes, then remove from the oven and allow to cool.


To Serve

  1. Add the vanilla essence to the cream and whip using the whisk attachment to form soft peaks.
  2. Place a dollop of the whipped cream in the centre of each meringue.
  3. Arrange the prepared fruit on top of the cream, then top with the mint and lemon balm tips.
  4. Drizzle the pulp of the passion fruit on top.