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Passionfruit Meringue
Crunchy on the outside and marshmallowy within, this melt in the-mouth meringue topped with luscious fruit is irresistible. Passionfruit, kiwi fruit and strawberries add fibre value
Ingredients
6 60 g egg whites
Pinch of cream of tartar
1 1/2 cups caster sugar
1 1/2 teaspoons white vinegar
6 teaspoons cornflour
1 teaspoon vanilla flavouring essence
4 passionfruit
4 kiwi fruit, peeled and sliced
1 punnet strawberries, washed, hulled and sliced
2 200g cartons banana and passionfruit low-fat fruit yoghurt
Method
1
Preheat oven to 200°C.
Line a 23-cm springform tin with non-stick baking paper, ensuring paper comes 4-cm above sides of tin.
Brush paper with melted butter; sprinkle evenly with cornflour.
2
Place egg whites and cream of tartar into a clean, dry bowl
Whisk egg whites at top speed, until stiff.
Add sugar, 4 teaspoons at a time, while whisking at top speed.
Stop when all sugar has been added.
Add vinegar, cornflour and vanilla; fold in, using a spatula.
3
Place mixture in prepared tin; spread up to top edge of tin, creating a hollow in centre.
Reduce oven temperature to 100°C; bake for 1 1/2 hours.
4
Mix passionfruit pulp with kiwi fruit and strawberries.
5
Remove meringue from oven; cool on a rack.
The centre will fall in as the meringue cools.
Remove from tin (see Cook's Tips).
Transfer to a flat plate.
Spread yoghurt over top of meringue; spoon fruit mixture over yoghurt.
Serve immediately.
Cooks Tips
To make crisp meringue, grease the lined tin with melted butter, sprinkle with cornflour and tap tin until evenly coated. Tip tin; tap to remove excess cornflour.
To remove meringue, loosen sides with a round-bladed knife, then stand tin on an upturned bowl, unhinge tin and move downwards onto bench.
Serves 6
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