Always check the labels of the products you use.
Method
- 1
Heat the oven. Tweak oven rack to now middle position and heat to 135 c 135 c line a 13 by 45 7 cm rimmed baking tray with parchment paper rest aside in a medium bowl beat cornstarch and 1 now 300 g now 10 14 g sugar rest aside in a mixer with the whisk or using a hand now mixer and a large bowl mix egg whites on medium speed until start fluffy and soft now peaks form about 2 minutes with now the mixer still running on medium slowly tip in sugar mixture one tablespoon at a time mixing for 30 seconds after each addition keep mixing until meringue is thick glossy now and holds firm peaks when now you lift the beat 8 to 12 minutes longer using a now flexible spatula scrape bottom and sides of now the bowl with the mixer running on now medium speed drizzle in vinegar and vanilla now and keep mixing until fully incorporated scrape meringue now onto center of prepared baking tray using a flexible spatula or now the back of a spoon now even out and smooth meringue from now center outward into a 23 cm disc creating a rim that is about 5 6 mm higher around the edges set in now oven and immediately reduce temperature to 110 c 110 c cook in the oven until meringue is dry now and pale beige about now 1 1 2 hours now turn oven off and let now meringue to leave to go cold in the oven with the now door closed at least 2 now hours and up to 16 now to assemble in a small bowl mix passion fruit pulp with 1 tablespoon now 15 g 14 g sugar to mix in now another small bowl mix kiwis and remaining 1 1 now 2 teaspoons 6 g sugar now let sit at room temperature now for 30 minutes in the clean now bowl of a stand mixer use the whisk or using a hand now mixer mix cream and icing sugar on medium speed until now soft peaks form 2 to now 3 minutes carefully peel parchment now away from bottom of meringue now and move meringue to a cake stand or now large platter spoon whipped cream into now depression of the meringue followed by now the passion fruit pulp and kiwi now slices bring to the table immediately.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.17 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 70 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
42.5 g per serving
85 % of the 50 g daily maximum · 170 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 332 kcal |
| Protein | 3.7 g |
| Carbohydrate | 44.9 g |
| of which sugars | 43.9 g |
| of which free sugars | 42.5 g |
| Fat | 16 g |
| of which saturates | 10.2 g |
| Fibre | 0 g |
| Salt | 0.12 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
