French meringue

Method:

1. Cut the passionfruit in half, scoop out the pulp, then in a saucepan bring this together with the 3 tablespoons sugar to the boil, then cool in the fridge.
2. Place the room temperature egg whites in a mixing bowl with a whisk and whip until they are at the soft peak stage.
3. Then rain in the remaining sugar a spoonful at a time until all used then continue whisking on high speed until the mixture has thickened at is at firm peak stage.
4. Spoon onto a greased oven tray and bake at 90C for approximately 1 ½ hours or until they are either gooey on the inside or fully dried out. Your choice.
5. Whip the thickened cream with a dash of vanilla until it is thickened.
6. Spoon the cream onto the French meringue, then top with the passionfruit puree and some ½ strawberries. Serve immediately.