4 egg whites at room temperature
1 cup caster sugar
1 tablespoon cornflour
1 tablespoon lemon juice
½ teaspoon grated nutmeg
½ cup cashew nut butter
¾ cup sour cream
¾ cup thick plain yoghurt
1 papaya, peeled, seeded and sliced
3 yellow kiwifruit, peeled and sliced
4 passionfruit or passionfruit in syrup
1 pomegranate, halved and seeds removed
Preheat the oven to 100°C.
Meringues: Whisk the egg whites to soft peaks then gradually add the sugar a tablespoon at a time. Beat until thick and glossy and the sugar is dissolved. Undissolved sugar will cause the meringue to weep. Using a large metal spoon, fold in the cornflour, lemon juice and the nutmeg. Spoon 8 x 8 cm circles of meringue, about 3 cm apart, onto a lined baking tray. Stir the butter until it is very smooth then dot teaspoons of it over each meringue. Using a skewer, gently draw the nut butter through the meringue to give a lightly marbled effect. Don’t play with the meringues too much or they will deflate. Bake for 1 hour or until the meringues will lift off the paper easily, then turn off the heat and leave the meringues in the oven to cool.
To serve: Place the meringues on plates. Combine the sour cream and yoghurt and place a large spoonful on each meringue. Top with papaya and kiwifruit then spoon over the passionfruit. Scatter over the pomegranate seeds and serve.
Cook’s tip: When choosing nut butter ensure the only ingredients are nuts and salt. If the oil separates, stir first, or if very thick whisk in a little vegetable oil, or it won’t marble through.