Passion fruit volcano recipe

Ingredients

• 6 free range large egg whites
• 350 g caster sugar
• 284 ml carton double cream
• a few drops vanilla essence
• 10 passion fruits, halved and seeds and pulp removed
• 500 g strawberries, trimmed and halved
• 1 star fruit, sliced

Method

1. Heat the oven to 130°C (gas 1/2) and line two baking trays with baking parchment.
2. Whisk the egg whites to stiff peaks. Add the caster sugar gradually, folding or whisking it in a tablespoon at a time until the meringue is thick and glossy.
3. Shape the meringue into three discs of approximately 23 cm, 15 cm and 10 cm across. Bake for 1 hour, switch off the oven and leave the discs inside with the door closed until cool.
4. Whip the cream with the vanilla essence to soft peaks. Put the largest meringue on a serving plate, spread it with roughly two-thirds of the cream and add some strawberries.
5. Add the middle disc, the remaining cream and more strawberries, then finish with the smallest disc. Spoon over the passion-fruit pulp, decorate with the star-fruit slices and serve.