6 free-range egg whites
340g/12oz caster sugar
1 tsp cornflour
1 tbsp lemon juice
4 passion fruits, pulp and seeds only
1 tbsp caster sugar
570ml/1 pint double cream, whisked until soft peaks form when the whisk is removed
2 Alfonso mangoes, peeled, stones removed, sliced
Preheat the oven to 150C/300F/Gas 2.
Whisk the egg whites in a bowl until soft peaks form when the whisk is removed, then gradually whisk in the caster sugar until stiff, glossy peaks form when the whisk is removed.
Mix the cornflour and lemon juice together to make a paste, then fold into the egg whites with a metal spoon. Spoon the meringue onto a baking sheet lined with baking paper, smoothing out the top slightly, then cook in the oven for two hours, or until the meringue is cooked through and lightly golden. Turn off the oven and leave the meringue in the oven until completely cool.
Pass the passion fruit pulp through a sieve to remove the seeds, then blend the pulp in a food processor until smooth. Whisk in the caster sugar until dissolved.
To serve, spoon the whipped cream over the meringue and arrange the mango slices on top. Drizzle over the passion fruit sauce and serve.
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