A traditional Australian/New Zealand dessert with a meringue base and cream and fruit topping.
3 egg whites
1 cup caster sugar
1 teaspoon cornflour
2 teaspoons vinegar
1/4 teaspoon vanilla
2 kiwi fruit
1 cup thickened or double cream
2 slices fresh or canned pineapple
1 cup pawpaw pieces (or strawberries)
Draw and 18cm/7in circle on lightly oiled grease-proof paper and place on a baking sheet.
Whisk the egg whites until very stiff and dry.
Add sugar gradually, a tablespoon at a time, and continue whisking until mixture is stiff and shiny. Fold in cornflour with the vinegar and vanilla.
Spread the meringue on the circle and build up into a bowl-shaped shell, swirling the meringue around the outside of the shell to create an attractive texture.
Bake in the centre of a slow oven (150 degrees C or 300 degrees F) for 1 1/4 to 1 1/2 hours or until firm and delicately coloured. Allow to cool before removing paper. The shell can be prepared in advance and stored in an air-tight container until required.
Peel and dice mango and peel and slice the kiwi fruit.
Whip the cream and pile in the centre of the meringue. Top with the mango, kiwi fruit, pineapple and pawpaw (or strawberries). Drizzle with the passionfruit.