You will need
3 extra-large eggs, at room temperature
1 t (5 ml) lemon juice
½ cup (125 ml) castor sugar
2 t (10 ml) cornflour (Maizena)
1 cup (250 ml) fresh cream
2 T (30 ml) Ina Paarman’s Lemon Flavour Cheesecake
1 papino, peeled and sliced
3 – 4 granadillas
For an egg-free variation use canned chickpea liquid, click here for the recipe.
Method
Adjust the oven rack to the middle position and preheat the oven to 120°C. Line a baking sheet with non-stick baking paper. Separate the eggs. The whites go into a spotlessly clean, medium-sized glass mixing bowl (not plastic).
Beat the egg whites with lemon juice using an electric beater on high speed until the whites stand up in soft peaks. (Do not add castor sugar until this stage). Now gradually add the castor sugar, little by little, while beating on high speed. You will end up with snow white, thick and shiny meringues.
Fold in the Maizena. Spoon or pipe smallish meringues onto the baking paper. Bake for 20 minutes, reduce temperature to 100°C and dry the meringues out for a further hour or longer depending on size. Switch off the oven and leave the meringues to cool down in the oven.
Before serving, half whip the cream and add the Cheesecake dry mix to stabilise the cream and prevent weeping. Beat until firm. Spoon cream over meringue and top with papino slices and granadilla pulp.
Variations
Any fruit in season can be used e.g. kiwi fruit and orange segments in winter or berries in summer.
