|Castor sugar||1 1⁄2 Cup (24 tbs)|
|Cream||1 Cup (16 tbs), whipped|
|Strawberries||125 Gram, halved|
|Kiwi fruit||2 , peeled and sliced|
|Banana||1 , sliced|
|Passion fruit pulp||1 Tablespoon|
PREHEAT OVEN to slow 150°C.
Line a tray with baking paper.
Mark a 22 cm circle on paper.
1.Place egg whites in bowl, beat with electric beaters until soft peaks form.
Gradually add sugar, beating well after each addition.
Beat several minutes until sugar has dissolved and meringue is thick and glossy.
2.Spoon meringue mixture onto tray.
Spread over tray, using the circle as a guide.
Smooth edge and top with flat-bladed knife.
3.Bake in oven 40 minutes or until pale and crisp.
Turn off oven, cool meringue in oven, leaving door ajar.
Just before serving, spread with cream and top with strawberries, kiwi fruit, banana and passionfruit pulp.