4 egg whites
200g caster sugar
Pinch of salt
150g grams strawberries, dehulled and quartered
½ punnet of blueberries
2 passion fruit
250g Greek yogurt
Small handful of fresh mint
1. Heat the oven to 150C and line a large baking tray with greaseproof paper.
2. Separate the eggs and whisk the egg whites in a large clean bowl using an electric whisk. Beat until the eggs form firm peaks (and you can turn the bowl upside down over your head!). While whisking, gradually add the caster sugar and a small pinch of salt. Then whisk for a further 5 minutes until glossy – the mixture shouldn’t feel grainy.
3. Spread the mixture onto the baking tray and bake for around 1 hour 15 minutes. Leave to cool on the tray.
4. While the meringue is cooking, wash and cut the strawberries and wash blueberries. Once the meringue has cooled, spread the Greek yogurt and fruit on top. Spoon the passion fruit on top and sprinkle with mint leaves.