Ingredients

Step by step

1. Chill the coconut cream in the fridge for at least 6 hours to thicken up. Preheat the oven to 120°C, fan 100°C, gas 1⁄2 and line a large baking sheet with baking paper. Pour about 2cm hot water into a medium saucepan and bring to a simmer.
2. In a heatproof bowl, combine the egg whites, maple syrup and cream of tartar and whisk well until combined. Set the bowl over the pan of simmering water and whisk constantly for 3-4 minutes, until the mixture is frothy, increased in volume and slightly warm to the touch.
3. Remove the bowl from the pan, then use an electric whisk or a food mixer with a whisk attachment to whip the egg white mixture for 3-4 minutes longer, until stiff peaks form – if you hold the bowl upside down over your head and the mix won’t budge. Once it’s stiff, shiny and nearly white, pipe or dollop the mixture onto the baking sheet to make 8 meringues, making sure there is a slight dip in the centre. Bake for 1 hour 30 minutes, leave them in the turned-off oven for a further 30 minutes to crisp up. Remove from the oven and leave to cool completely.
4. To make the whipped cream, remove the coconut cream from the fridge; add to a bowl. Beat with an electric whisk for 1-2 minutes until thick and billowy, add the vanilla and maple syrup and beat again for another 30 seconds until combined.
5. Top each meringue with a spoonful of the cream, pile on berries and drizzle with a spoonful of passion fruit pulp.