Everyone will love this pudding – passion fruit has a wonderful, palate-reviving freshness that is a perfect contrast to the sweetness of meringue

SERVES 8
PREPARATION TIME 15 minutes
COOKING TIME 1 hour plus overnight

6 large egg whites (without a trace of egg yolk)
350 g golden caster sugar
2 teaspoons white wine vinegar
1 1/2 teaspoons cornflour
12-14 very ripe passion fruit
300 ml double or whipping cream
1 pomegranate

In advance Make the meringue the day before. Pre-heat the oven to Gas Mark 3 (160°C, 325°F). Line a baking tray with parchment. In a spotlessly clean bowl, whisk the egg whites to soft peaks, then add the sugar, 2 tablespoons at a time, whisking until thick and glossy. With a metal spoon, fold in the vinegar and cornflour. Spread on the baking tray and shape into a 25 cm circle. Bake for 1 hour. Turn off the oven but leave the meringue in to dry out overnight. (For individual meringues, heat oven to Gas Mark 2 (150°C, 300°F); bake 8 tablespoons for 30-45 minutes, turn off oven and leave as above.)

Cut passion fruit into halves and squeeze the juice into a bowl. Put the meringue on a serving dish or plates. Whip the cream to soft peaks and pile on top. Spoon the passion fruit juice over. Cut the pomegranate in half and tap it over the meringue with a wooden spoon, cut side down, so that the seeds shower over it.


DECEMBER 2004
RECIPE AMY WILCOX
PHOTOGRAPH PHILIP WEBB