Preparation time: 10 minutes
Cooking time: 5 hours

10 medium egg whites
525g caster sugar

For the topping and filling:

4 passion fruit, scooped out and sieved, seeds discarded
3 tbsps caster sugar
750ml double cream
2 tbsps Cointreau
3 tbsps orange curd
3 tbsps lemon curd
Seeds of 2 pomegranates
Zest of 2 limes, thinly pared
Runny honey, for drizzling

Step 1: Heat the oven to 110°C/Gas Mark ¼. Line 3 baking sheets with baking paper, then draw a 27cm circle, a 22cm circle and an 18cm circle on each respective sheet.

Step 2: Whisk the egg whites in a large bowl using a hand-held electric whisk, until they form stiff peaks. Still whisking, add the sugar, a little at a time, until the mixture is thick and glossy.

Step 3: Spoon half the mixture over the largest circle, and divide the rest between the smaller two, putting slightly more on the middle-sized circle. Use the back of a spoon to spread the mixture to the edges of your circles and make pretty swirls and peaks. Transfer to the heated oven and cook for 5 hours, then turn off the heat and leave in the oven to cool completely.

Step 4: To assemble, stir the passion fruit juice and sugar into the double cream – the mixture will thicken with the acid from the juice. Stir in the Cointreau and curds to make a luscious thick cream. If it is not thick enough (some passion fruits are juicier than others), whisk a little; if it’s too thick, add a splash more cream.

Step 5: Place the largest meringue on a flat serving plate and spoon over one-third of the cream. Scatter with some pomegranate seeds and lime zest. Top with the second largest meringue and spoon over another third of the cream and more seeds and zest. Top with the smallest meringue and finish with the rest of the cream, seeds and zest. Drizzle all over with the honey and serve.

Tip: Keep your egg yolks for custards or quiches. Add a pinch of sugar or salt (depending on whether you want to use them for sweet or savoury dishes) and beat well before freezing in
freezer bags or small containers. Label how many yolks you have in each bag and whether they are sweet or savoury. Defrost slowly in the fridge before using.

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