Kiwi mess
SERVES 6 PREP AND COOK TIME 1 HOUR 30 MINUTES (+ COOLING TIME) 3 egg whites ¼ teaspoon fine salt ⅔ cup (150g) caster sugar 3 white peaches, skin on, quartered, stones removed juice of 1 lime 1 tablespoon icing sugar 1kg mangoes, peeled, diced pulp of 6 passionfruit 300ml cream, whipped 1 Preheat oven to 170°C (150°C fan-forced). Grease a large oven tray and line with baking paper. 2 Beat the egg whites and salt with an electric mixer until soft peaks form. Begin adding the caster sugar, a little at a time, until it’s all used up. Continue to mix until the egg whites form stiff, glossy peaks. (You should be able to hold the bowl of the mixer upside down for a slow count to 10, without the meringue mixture falling out.) 3 Spread the mixture onto the prepared oven tray, leaving a 3cm space around the edges. Bake for 30 minutes, then reduce the temperature to 140°C (120°C fan-forced) and bake for a further 40 minutes or until crisp. Turn the oven off and prop the door open an inch or so. Allow the meringue to cool in the oven, then remove to completely cool. Break into shards. 4 Put the peaches, lime juice and icing sugar in a blender and blitz to a purée. 5 In six large water glasses, layer the mango, passionfruit pulp, whipped cream and peach mixture with the meringue. Finish with whipped cream and passionfruit pulp. Not suitable to freeze or microwave.