(Serves 4)
8 egg whites A pinch of salt 500g caster sugar 4tsp cornflour Seeds from a split vanilla pod 2tsp white wine vinegar
For the curd filling:
400g passion fruit pulp 150g eggs (2-3) 120g egg yolks (4-5) 120g sugar 150g unsalted butter
Line two baking tins with greaseproof paper. Whisk the egg whites and salt together until stiff, then slowly add the sugar little by little. Finally, add the cornflour, vanilla seeds and vinegar.
Spoon on to the baking tins, making two circles about 20cm in diameter and 2.5cm thick. Cook the meringue at 150C/
Gas 2 for 45 minutes, then turn the oven off and leave them to cool inside it.
To make the curd filling, whisk together the passion fruit pulp, eggs, yolks and sugar. Pour the mixture into a pan and bring to a simmer. Whisk in the butter and cook at a low simmer for three to four minutes. Pour into a clean bowl, cover with cling film and leave to cool.
When the meringues are ready and cool, place one on a plate and spread it with the curd. Top with the other piece of meringue and serve with some vanilla custard.