Meringues:
6 egg whites, at room temperature
1 ½ cups Chelsea Caster Sugar
1 ¼ cups ground almonds
600ml thickened cream
1 passionfruit

Lemon Passionfruit Curd:
1/3 cup cornflour
1 cup Chelsea Caster Sugar
½ cup lemon juice
2 tsps finely grated lemon rind
1 cup water
2 passionfruit, cut in half and pulp removed
3 egg yolks
60g butter

1. Preheat oven to 150°C conventional (130°C fan-forced). Draw 3 x 20cm circles on baking paper and place on 3 separate baking trays.
2. To make the meringues: beat egg whites in medium bowl with electric mixer until soft peaks form. Gradually add Chelsea Caster Sugar, beating after each addition, until sugar dissolves completely; approximately 8-10 mins. The best way to test if all the sugar has dissolved is to rub a little of the mixture between your thumb and forefinger. Fold through almond meal with a spatula.
3. Spread mixture equally between 3 drawn circles; bake for 1 ¼ hrs. Cool in oven with door ajar.
4. Beat cream with an electric mixer until it forms soft peaks.
5. To make the curd: combine cornflour and Chelsea Caster Sugar in a medium sized saucepan; gradually stir in juice, rind and water until smooth. Add passionfruit pulp and stir over medium heat until mixture thickens and comes to the boil. Reduce heat continue stirring for 30 seconds. Remove from the heat whisk in egg yolks and butter, continue whisking until butter is melted. Cover with plastic wrap and refrigerate
6. To assemble torte: place one meringue disc on serving plate. Spread with 1/2 lemon and passionfruit curd and a 1/3 of whipped cream, top with second meringue layer repeat with remaining lemon and passionfruit curd and ½ of remaining of cream. Top with final meringue disc, remaining whipped cream and passionfruit.

Try making a berry couli or jam instead of the lemon curd and topping with berries for a gorgeous variation.