3 egg whites
Pinch salt
¾ cup Chelsea Caster Sugar
3 tsp cornflour
1 tsp vanilla extract
½ tsp white wine vinegar
Finely grated zest and juice of 2 lemons (you’ll need 2/3 cup juice)
½ cup Chelsea Caster Sugar
3 eggs
80g butter, diced
300ml thickened cream
Pulp of 5 passionfruit

1. Preheat oven to 120°C conventional (or 100°C fan-forced). Draw four 8cm circles on a sheet of baking paper. Put paper on an oven tray. Repeat with another sheet of baking paper and tray. Put egg whites and salt in the small bowl of an electric mixer and beat until soft peaks form. With motor running, add first measure of Chelsea Caster Sugar, 1 tablespoon at a time, beating well after each addition. Beat until mixture is thick and glossy. Add cornflour, vanilla and vinegar. Beat until just combined.
2. Evenly divide mixture between prepared circles. Bake for 1 hr or until firm to the touch. Turn off oven and leave meringues to cool completely in oven with door ajar.
3. Meanwhile, put zest, juice, second measure of Chelsea Caster Sugar and eggs in a heatproof bowl over a pan of simmering water. Whisk until combined. Add butter and stir until melted and mixture is combined. Continue to stir for 10 mins or until mixture thickens. Remove from heat and cover surface of curd with plastic wrap. Refrigerate for 30 mins.
4. Whip cream until soft peaks form. Put 1 meringue on each serving plate. Top with cream and curd, then add another meringue. Spoon on cream, and top with passionfruit pulp. Serve.

Love fresh berries? Top this dessert with them in place of the passionfruit. To make it extra special, look for fresh red currants – these are available for only a short period in November and December.