A perfect dessert for hosting a dinner party or BBQ and plan on having a few drinks in the sun. Prepare these in advance so all you have to do is whip the clingfilm off and enjoy with everyone else!

Makes 2

Ingredients:

• 110g Caster Sugar
• 2 Egg Whites
• Double Cream
• Raspberries
• Passionfruit
• Mint & Dark chocolate shavings for garnish

Instructions:

1. Preheat the (Fan) oven to 100℃ and line a baking tray with baking parchment.
2. Separate your egg yolks from your egg whites, putting your egg whites in a mixing bowl. (Tip: Try and avoid using a plastic bowl as this holds fat particles, something which you do not want anywhere near your meringues, else they go flat).
3. Use a hand held electric whisk (can be done with a normal whisk but from experience, it is A LOT of effort), and whisk the egg whites until they are a thick foam and form peaks.
4. Weigh out your sugar, and slowly begin adding to the egg whites while still mixing, a tablespoon at a time. Keep doing this for the rest of the sugar until it is all mixed in, looks thick, and forms glossy peaks. You should be able to do the classic test of holding the mixing bowl upside down over your head without any mixture coming out.
5. Now, time to make the nests. I like to pipe the mixture for a pretty effect but it works just as well spooning the mixture into nests, leaving a little cave in the middle for your cream once cooked.
6. Place them in the oven for 1 hour.
7. While in the oven, make your raspberry coulis. In a pan, put some of your raspberries with a dash of water and some caster sugar and let simmer. (Remember to leave some back to decorate at the end). Taste it and add sugar to your requirements, I like mine still slightly tart. I also add a mint leaf in during the simmer to add a little freshness. Once most of the raspberries have broken up, turn the heat off and mix to break the remaining raspberries. Put aside.
8. To make the passionfruit coulis, it is exactly the same but with passionfruit. (Remember to leave some back to decorate at the end). Only a little water is needed as when the passionfruit gets hot they pop and produce their own sauce. Flavor with sugar to your preference, only adding a little at a time and trying throughout so you don't go too sweet.
9. Whisk your cream with the electric whisk until thickened. I like to stir in a tiny bit of raspberry coulis.
10. Once the meringues are cooked, take them out of the oven and allow them to cool completely (won't take long). Begin to assemble! Spoon in some cream, followed by some fresh passionfruit. Spoon over some raspberry coulis and begin putting on your fresh fruit. (Tip: If you have any frozen berries, pop a couple on top too; they add extra color, the more the merrier). Place some mint leaves on and shave some dark chocolate on the top.
11. Cover and put in the fridge until needed. Serve with the coulis of preference drizzled on the top. I recommend a bit of both.

Serving Note: Perfect for eating in the sun with your friends, a glass of Pimm's in your hand and listening to "Come Down" by Anderson Paak.