Mandarin Eaton Mess

Instructions

1. For meringues, preheat oven to 120°C.
2. Whisk eggwhite and a pinch of salt in an electric mixer until firm peaks form (3-4 minutes).
3. With motor running, gradually add caster sugar and whisk until thick and glossy (2-3 minutes).
4. Sieve icing sugar and cornflour over, fold to combine, then spoon 8cm-diameter mounds onto oven trays lined with baking paper.
5. Bake until meringues lift easily from trays and are crisp but not coloured (45-50 minutes), then turn off oven and cool completely in oven.
6. Using an electric mixer and a clean bowl, whip the cream with the sugar and vanilla essence until it becomes stiff peaks (3-5 minutes). Chill until required.
7. Prepare the mandarins by peeling them and separating into segments. Then peel the pith off each segment.
8. Cut the pomegranate in half and remove the seeds.
9. Cut the passionfruit in half.
10. Break the meringue into bite size pieces.
11. Take 4 clean glasses and begin to layer all the ingredients starting with the meringue and cream then layering with the mandarin, pomegranate and passionfruit. Continue to build until the glass is filled and garnish with mandarin, pomegranate and passionfruit.
12. Serve chilled

Tips

You can use store bought meringue nests for this recipe if you prefer. If they are small enough, you don't need to smash them - see the recipe image.

You can mix and match any fruits you desire - e.g., see the recipe image with banana and passionfruit.