whisked in a clean bowl until stiff peaks form when the whisk is removed
½ tsp sherry vinegar
2 lemons
juice and zest
3 limes
juice and zest
175g/6oz caster sugar
3 free-range eggs
plus 5 free-range egg yolks
150g/5oz butter
softened
200g/7oz double cream
whipped until soft peaks form when the whisk is removed
12 passion fruit
pulp only
to serve
Directions
Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
For the meringue
whisk the sugar
a tablespoon at a time
into the stiffened egg whites
until the mixture is smooth and glossy.
Gently fold in the sherry vinegar.
Spoon the meringue mixture onto the prepared baking tray to form a circle about 20cm/8in in diameter. Spoon the remaining meringue in dollops around the edge of the meringue
forming swirls and peaks as you go.
Transfer the meringue to the oven and immediately reduce the temperature to 150C/300F/Gas 2. Bake for 45-50 minutes
or until the meringue has hardened on the outside
but is still soft and chewy in the middle.
Meanwhile
for the filling
place the lemon juice and zest
lime juice and zest
caster sugar
eggs
egg yolks and 75g/2¾oz of the butter into a heavy-based pan. Whisk over a medium heat until the sugar has dissolved and the mixture is smooth and thick enough to coat the back of a spoon.
Add the remaining butter
stirring continuously. Continue to stir until all of the butter has melted and the mixture has thickened considerably.
Remove the mixture from the heat and whisk a little
then set aside until completely cool.
To serve
place the meringue into the centre of a serving platter. Spoon the lemon and lime filling mixture into the centre
then top with the whipped cream and passion fruit pulp.
