Boys you’ll definitely impress if you whip this up tonight!

Recipe by Neven Maguire.

Serves 6

Ingredients

MERINGUES

4 egg whites

225g (8oz) caster sugar

seeds from 1 vanilla pod

PASSION FRUIT CURD:

2 eggs

2 egg yolks

100g (3½ oz) caster sugar

Zest 1 lemon and Juice of 2 lemons

Pulp from 4 passion fruit

100g (3½ oz) unsalted butter

100 ml (3½ floz) single cream, whipped

RASPBERRY COULIS

25g (1oz) sugar

100g (3½ oz) fresh raspberries

TO SERVE:

200g (7oz) fresh raspberries and/or strawberries

50g (2oz) white chocolate

6 sprigs fresh mint

Preheat the oven to 110°C (225°F/Gas Mark ¼). Line a large baking sheet with parchment paper. First, to make the mini pavlovas, whisk the egg whites with the vanilla seeds until stiff and then continuing to whisk, gradually adding the sugar.

Whisk until thick and glossy and the whites form stiff peaks (and you can turn the bowl upside down, without the mixture falling out).

Spoon the mixture onto the baking tray in six individual mounds and make a dip in the centre of each with the back of the spoon (alternatively, pipe the meringue mixture on to create nests).

Bake in the oven for one hour, until the bottoms are crisp and sound hollow when tapped. Remove them carefully from the baking sheet to avoid breaking and leave to cool on a wire rack.

Meanwhile, make the passion fruit curd. Place the eggs, egg yolks, sugar, lemon zest and juice and passion fruit pulp into a medium bowl set over a pan of gently-simmering water and stirring constantly, cook for 15-20 minutes, until thickened enough to coat the back of a spoon. (It is important not to let the water boil, as this could curdle the eggs).

Remove and leave to cool for about 15-20 minutes.

Whisk the butter in and leave to cool completely.

Finally, whisk in the cream.

To make the raspberry coulis, place the sugar in a small saucepan with 25g (1 floz) water and bring slowly to the boil. Reduce to simmer for two to three minutes and then remove and allow to cool.

Pour the cooled sugar syrup into a mini blender, add the raspberries and blitz to a puree. Pass through a fine sieve over a small bowl to catch the coulis.

To serve, place a meringue onto each serving plate. Spoon curd into the centre dip of each one and top with the fresh raspberries and/or strawberries.

Drizzle the coulis around or over the meringue, finely grate the white chocolate over and garnish with mint.