- 2 large free-range egg whites
- 125g caster sugar
- 1 tsp cornflour
- ½ tsp vanilla extract
- ½ tsp white wine vinegar
- 300ml pot double cream
- 4 tbsp Asda Greek Style Yogurt
- 3 tbsp Asda Lemon Curd
- For the salsa
- 1 large ripe mango, peeled
- 3 passion fruit, halved
Pre-heat the oven to 150C/130C Fan/Gas 2. Line 2 baking sheets with baking parchment.
Put the egg whites in a large bowl and whisk with a hand-held mixer until stiff. Gradually add the sugar, about a spoonful at a time, whisking after each one.
Sprinkle in the cornflour, vanilla extract and wine vinegar and gently mix with a large metal spoon.
Shape the meringue mixture into 6 ovals. Use the back of a spoon to create a nest in the centre of each. Bake for 30 minutes, then remove from the oven and set aside to cool.
Whip the cream until soft peaks have formed and stir in the yogurt and lemon curd. For the fruit salsa, dice the mango and toss with the passion fruit pulp and seeds.
Spoon the lemon cream into each meringue nest and top with the fruit salsa.