Nutritional Info

Nutrition Facts

Serving Size 1 (239g)

Calories 281
Calories from Fat 111 (40%)
Amount Per Serving %DIV
Total Fat 12.4g 19%
Saturated Fat 7.6g 38%
Monounsaturated Fat 3.7g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 48.3mg 16%
Sodium 633mg 28%
Potassium 265.6mg 6%
Total Carbohydrate 31.8g 11%
Dietary Fiber 4.1g 17%
Sugars 10.7g
Protein 9.7g 19%

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Recipe Description
Many Aussies prefer to top this crunchy and chewy meringue puff with passion fruit and kiwi, but just about any combination of seasonal fruits will do. It's best to eat this as soon as it's assembled, as the finished dessert becomes unpleasantly soft when it's kept in the refrigerator. For a low-fat dessert, substitute your favorite flavored yogurt for the whipped cream.
Prep time
2 hr 30 min
Cook time
1 hr 15 min
Ready In
3 hr 45 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  cornstarch
1 Teaspoon(t)  pure vanilla extract
4 Cup(c)  assorted fresh fruit, such as sliced kiwi, bananas, berries and pineapple
1 1/2 Tablespoon(T)  confectioners' sugar
1 1/2 Cup(c)  heavy (whipping) cream
1 Teaspoon(t)  pure vanilla extract
1 Teaspoon(t)  distilled white vinegar
3/4 Cup(c)  superfine or ultrafine sugar
3   large egg whites, at room temperature
1 Tablespoon(T)  cornstarch


Preheat the oven to 375° F. Line a baking sheet with parchment paper. To prepare the meringue: Draw an 8 inch circle on the parchment paper, using a metal cake pan as a guide. Dust the circle with the 1/2 teaspoon cornstarch. Beat the egg whites with an electric mixer on medium speed until they form soft peaks, 1 to 2 minutes. Raise the speed to high and add the sugar, 1 tablespoon at a time, beating for at least 10 seconds after each addition. Beat until the whites stand in stiff, shiny peaks. Beat in the remaining 1 tablespoon cornstarch, the vinegar, and the vanilla, beating until fully incorporated. (This entire procedure will take 4 to 5 minutes.) Mound the meringue on the prepared parchment, spreading it out within the 8 inch circle. Using the back of a spoon or the tip of a rubber spatula, swirl to make a slight depression in the center, forming a shallow nest. (To prevent breakage later, leave the meringue at least 3/4 inch thick on the bottom and sides.) Bake on the center rack of the oven for 10 minutes. Reduce the temperature to 200° F and bake until the outside of the meringue is dry, crisp, and barely beige, 1 1/4 hours. Tum off the heat and allow the meringue to dry in the turned off oven for 1 hour. Then remove the baking sheet, place it on a wire rack, and let the meringue cool completely, about 1 hour more. Carefully peel the parchment off the meringue, and set the meringue aside. (The baked meringue can be stored in an airtight container at room temperature for up to 1 week.) No more than 1 hour before serving, prepare the filling. Beat the cream, confectioners' sugar and vanilla with an electric mixer on medium speed until soft peaks form, 1 to 2 minutes. Cover and refrigerate. Gently toss the fruits together in a bowl. Cover and refrigerate, if desired. Just before serving, place the meringue shell on a serving plate. Mound the whipped cream in the center. Using a slotted spoon, spoon the fruit over the top, allowing some of the fruit to fall over the sides. Serve immediately.

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