Before starting ensure the cream is well chilled; place the whisk and bowl into the freezer (for about one hour). Remove when ready to whip the cream.
Meringue – makes approx. 6 shells or nests.
2 large fresh eggs – whites only
110 grams unrefined caster sugar
1/4 tsp cream of tartar
Optional – 1/2 tsp pure vanilla extract
Fruit and Cream
200 grams fresh raspberries
4 passion fruit
225 ml double cream
2 tbsp unrefined icing sugar, sifted (or amount to taste)
225 ml crème fraîche (or natural thick Greek Yoghurt, if preferred).
2 passion fruit
or 100 grams Green and Blacks dark or dark milk chocolate, melted
- Preheat oven to 120ºC, 250ºF.
- Line a large baking tray with non-stick baking parchment.
- Beat the egg whites until frothy, add the cream of tartar and continue beating until soft peaks form.
- Add the sugar gradually, one tablespoon at a time, beating continuously until the sugar has dissolved and the meringue is glossy with stiff peaks, at this point, beat in the vanilla, if using.
- Place one third of a cup per shell onto a baking tray lined with non stick baking parchment – the meringues should be approx. 8 cm wide.
- Bake for 60 minutes, turn off the oven and leave without disturbing until the oven is cold; transfer to a wire rack.
Fruit and Cream
- Wash the raspberries, place half into a bowl, very lightly crush remainder and add to the bowl.
- Halve the passion fruit, remove the pulp and mix with the raspberries.
- Whisk the double cream with the sifted icing sugar until the cream begins to thicken, whisk in the crème fraîche.
- Coarsely crumble the meringues and place into a large bowl, add the cream and fruit, gently fold until combined – do not over mix, you need a messy marbled effect.
- Spoon into cocktail glasses or stemmed wine glasses.
- Drizzle remaining passion fruit pulp over the top.
- Alternately, melt the chocolate and drizzle over the top of the desserts; serve immediately.