Ingredients
- For the meringue
- 4 egg whites
- 225g (8oz) caster sugar
- For the clementine cream
- 500ml (18fl oz) double cream
- 3tbsp icing sugar, sifted
- 2 clementines, zest and juice
- 1tsp pure vanilla extract
- For the topping
- 4 clementines, segmented
- 1/2 pineapple, chopped
- 4 passion fruit, pulp only
Method
Preheat the oven to 140 C, 120 C fan, 275 F, gas 1. Whisk the egg whites in a clean bowl until stiff, then add the sugar 1 tablespoon at a time, until it’s all incorporated and the meringue is shiny and stiff.
Spoon the meringue mix onto a baking sheet lined with baking parchment – scoop a small indent into the top of the meringue to hold the topping later. Place on the bottom shelf of the preheated oven and bake for 1 hour. Turn the oven off and leave the meringue to cool in the oven for at least 4 hours or overnight. When cool slide onto a serving plate.
To make the clementine cream, whip the cream with the icing sugar, clementine zest and juice and vanilla until it’s in soft peaks. Spoon the mixture onto the meringue, decorate with clementines, pinepple and passion fruit, and dust with icing sugar.
