- The individual elements take some time to prepare, but each benefits from being made ahead of time.
- The meringue is given the appropriate amount of time to cool and harden, the passionfruit curd thickens and the strawberries soften.
- Once you are ready to eat, layer everything and serve in cute glasses or bowls.
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- Place the eggs, passionfruit and sugar into a small stainless steel or glass bowl. Whisk until well combined.
- Place about 2-3cm of water into a small pot and place on medium heat. Set the bowl with the eggs on top, making sure the water does not touch the bottom of the bowl, and whisk constantly until the mixture thickens — it should take about 10-12 minutes (the consistency should be similar to hollandaise or gravy). Immediately strain it into a bowl (this removes any lumps and also the passionfruit seeds) and while still warm, add the butter and whisk until it's melted. Immediately place a piece of cling wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator until ready to use. It can be kept in the refrigerator for up to 1 week.
- Place the eggs whites, icing sugar, cornflour, cream of tartar (if using) and a pinch of salt into the bowl of a mixer. Give it a quick stir with a spatula to mix the ingredients and then turn on the mixer and beat on high until the mixture is thick and glossy, about 10 minutes.
- Preheat the oven to 120˚C.
- Line a baking sheet with baking paper. Using a large spoon, place dollops of the mixture onto the paper — about 6 medium dollops or 8 smaller ones. Space them 2cm apart to give them room to spread.
- Place on the middle shelf of the oven and bake for 90 minutes. Then turn off the oven and leave them for another 1-2 hours, or even overnight. This allows the shell to harden and dry out.
- Place the strawberries, lemon juice and 2 teaspoons icing sugar in a medium bowl and using a fork or the back of a spoon, press and the strawberries until they are partly crushed and juicy. Taste and if they are too tart, add another teaspoon of icing sugar. The sweeter the strawberries, the less sugar you will need. Leave to macerate for 1 hour or up to 24 hours in the fridge.
- Break the meringues into small chunks. In clear glass or bowl that is about 3/4 — 1 cup capacity (the number of servings will depend upon the size of the vessel you use), layer the elements — strawberries, broken meringue, passionfruit curd, passionfruit pulp, and then repeat this layering one more time. Finish with mint leaves. Serve within 30 minutes of assembling.