Instructions

1. Preheat the oven to 120°C/gas mark 1/2. Line a large baking tray with parchment paper. Mark two rectangles on the parchment and turn the paper over.
2. Place the egg whites in a bowl and whisk with an electric whisk until they form stiff peaks. Continue whisking as you add the sugar, a spoonful at a time. The meringue should be shiny and hold its shape when you pull the whisk out of the bowl.
3. Add the cornflour, vinegar and vanilla extract and whisk until just mixed in.
4. Place the mixture in a piping bag and blob on each four corners of the baking parchment to stick it to the baking tray. Then pipe along the rectangles until they are all filled in. If you don’t feel comfortable piping, just spread it along the rectangle with a spatula or the back of a spoon.
5. Bake for 1 ½ – 2 hours, or until the meringue can be lifted off the paper without sticking. Turn off the oven, leave the door open by wedging open with a wooden spoon and leave to cool completely.
6. To serve, whip the cream with the icing sugar then fold in the Greek yoghurt once cream has reached soft peaks. Carefully remove the meringue from the parchment paper, the easiest way is to slide a large sharp knife underneath the meringue, then spread the cream mixture over the meringue and spoon the passionfruit seeds and pulp over the cream.
7. Due to cooking and cooling time, plan to make the meringue early in the day. Alternatively, prepare the meringue the night before. Bake for the time stated as above, but then leave the oven door closed and leave meringue in the oven overnight. Then in the morning, remove from oven and store in airtight containers until ready to serve.