Passionfruit and brown sugar meringue trifles
⅔ cup(s), (150g)
1 tsp, white
reduced-fat, other flavours yoghurt
1½ cup(s), (390g), honey yoghurt
Passionfruit, pulp, canned
1 cup(s), (250g)
¼ cup(s), 18 leaves, to serve
- Preheat oven to 120°C or 100°C fan-forced. Draw six 6cm-diameter circles on 2 large pieces of baking paper, then place baking paper, marked side down, on 2 baking trays.
- Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Add half the brown sugar, beating until dissolved. Add remaining sugar and beat until thick and glossy. Gently fold vinegar and cornflour into egg white mixture. Shape mixture onto baking paper, using markings as a guide, then bake for 1 hour or until firm. Turn off oven and allow meringues to cool in oven. Break meringues into large pieces.
- Divide 1 cup of yoghurt among six 2-cup (500ml) capacity serving glasses. Top each serve with a few meringue pieces and 1 tablespoon passionfruit pulp, then add remaining yoghurt and remaining passionfruit. Serve each topped with 3 mint leaves.