Tropical Eton Mess

Directions

• To begin, make the French meringue. Preheat the oven to 100°C and line a baking tray with parchment paper. Using an electric whisk, whip the egg whites to stiff peaks, then slowly sprinkle in the sugar a spoonful at a time whilst continuously whisking. The mixture will thicken up a little and have a nice gloss to it. Using a spatula, spread the mixture quite thinly over the baking tray (you might need 2 trays) then place in the oven for around 1 hour, or until the meringue is crisp right through. Break into shards and store in an airtight container for up to 2 weeks.
  
  
• When ready to serve, whip up the cream into soft peaks. Fold half the curd through the cream and add three-quarters of the fresh fruit.
  
• Spoon into a glass alternating with meringue shards, passionfruit curd, and fresh fruit. Finally top with more fresh fruit, mint leaves, coconut flakes and a shard of meringue, and serve immediately.