Passion fruit meringue
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
3 egg whites
175g golden caster sugar
For the filling:
250g 0% Greek yoghurt
4 tbsp icing sugar plus extra for dusting
2 passion fruit, halved
184ml pot double cream, lightly whipped
4 ripe nectarines
1 Preheat the oven to 150°C/R2. Line two baking sheets with greaseproof paper and draw an 8in circle on each. Place the egg whites in a large clean bowl and whisk until firm peaks form. Whisk in the sugar a spoonful at a time until completely incorporated. Divide the mixture between the two baking sheets and spread out to make two neat circles. Bake for 1 hour 30 minutes until crisp. Switch off the oven and allow to cool in the oven with the door opened.
2 To make the filling, beat together the yoghurt, icing sugar and passion fruit pulp. Stir in the cream and lightly beat until just firm. To assemble, place a meringue circle on a platter or cake stand and spoon 2/3 of the filling on top. Chop three of the nectarines and scatter over. Top with the other meringue and spread over the remaining cream. Thickly slice the last nectarine and arrange on top. Dust with icing sugar and serve.