Preheat the oven to 120 °C. Whisk the egg whites to soft peaks, add the sugar a spoonful at a time and whisk for 10 minutes until the sugar dissolves and the meringue is glossy and stiff.

Ingredients

• 132 gEgg, white, raw, fresh
• 220 gSugars, granulated
• 8 gCornstarch
• 5 gVinegar, distilled
• 3 gVanilla extract, imitation, no alcohol
• 300 gCream, fluid, heavy whipping
• 15 gSugars, powdered
• 200 gStrawberries, raw
• 150 gKiwifruit, green, raw
• 40 gPassion-fruit, (granadilla), purple, raw

Method

1. Preheat the oven to 120 °C. Whisk the egg whites to soft peaks, add the sugar a spoonful at a time and whisk for 10 minutes until the sugar dissolves and the meringue is glossy and stiff.
2. Fold in the cornflour, vinegar and vanilla flavouring and shape a 22 cm round with a slightly raised edge on baking paper.
3. Bake for 90 minutes at 120 °C.
4. Switch off the oven and let the base cool in the oven with the door ajar for 60 minutes.
5. Whip the cream with 15 g icing sugar until stiff, halve the strawberries and slice the kiwi.
6. Just before serving spread the cream over the base, arrange the fruit on top, spoon over the passion fruit pulp and cut into 8 slices.