- 1 tsp cornflour
- 1 tsp white wine vinegar
- Few drops vanilla extract
- 100g icing sugar
- 125g caster sugar
- 4 large egg whites
- 300ml pot double cream
- 3 passion fruits
- 1 Asda Fresh Pineapple, peeled and cored
Pre-heat the oven to 140C/120C Fan/Gas 1. Line a large baking tray with baking paper. Mix the cornflour with the vinegar and vanilla extract, then set aside.
Mix the icing and caster sugars together in a bowl, then set aside. Put the egg in a clean, dry bowl and whisk at a slow speed until foamy (this is easiest with an electric mixer). Increase the speed. Whisk until the mixture forms stiff glossy peaks.
Add the sugars, a spoonful at a time, whisking until stiff after each addition. When all the sugar has been added, whisk until stiff glossy peaks form. Add the vinegar mixture and whisk for a few seconds to mix it in.
Put the meringue mixture on to the baking paper and shape with the back of a spoon to make a 22cm round with raised edges (don't worry about it being too neat). Bake for 1 hour 15 minutes or until the meringue is crisp on the outside and mallowy inside.
Turn the oven off. Leave the door ajar and the meringue inside until cold.
Transfer the meringue to a large plate. Whip the cream until it just holds its shape, then pile it into the middle of the meringue case. Slice the passion fruit in half and scoop out the seeds. Cut the pineapple into small pieces. Finally, scatter the fruit on the cream and serve.