For the Meringue
3 large egg whites (at room temperature)
6 oz caster sugar
½ teaspoon vanilla essence
1½ tsps. Malt vinegar
3 tbsps boiling water
1½ tbsps. Cornflour
Sheet of baking parchment
Large flat baking tin
For the topping
10 fl oz double cream
4 kiwi fruits and passion fruit curd
Passion Fruit Curd
3 large eggs, beaten together
2 oz caster sugar
2 oz unsalted butter
3 fl oz passion fruit juice (5-6 passion fruit)
Melt butter and sugar in a bowl, over a saucepan of boiling water
Add passion fruit juice.
Sieve beaten eggs into mixture
Stir mixture, in the bowl over the pan of water, until it has thickened.
Pour into a sterilised and warmed jar. Cover.
Heat oven to 180 degrees C.
Whisk egg whites until they form soft peaks, gradually add caster sugar. Add vanilla essence, vinegar and boiling water, and beat at full speed for 8 minutes. Fold in cornflour and incorporate well into mixture.
Spread meringue mixture onto baking parchment on the baking tin, to form a 7” circle, smooth over the top and sides. Bake for 5 minutes at 180 degrees C, then reduce oven to 150 degrees C, then reduce oven heat again to 120 degrees C and bake for a further 1 hour. The sides of the cooked meringue should be crisp and the middle like marshmallow.
Remove the meringue, still on the baking parchment, to a wire tray and allow to get quite cold. A natural hollow will form on the meringue. Whip the double cream until it forms soft peaks. Spread the passion fruit curd over the meringue, followed by the whipped double cream, and then arrange the sliced kiwi fruit over the whipped cream.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.