Coconut, Banana and Passion Fruit Pavlova

Basic Meringue:

6 large free-range egg whites

11oz/310g caster sugar

Pinch of salt

Juice of ½ lime

1oz/25g desiccated coconut

½ pint/300ml cream

Tbsp caster sugar

Zest of 1 lime

2 bananas, peeled and sliced at an angle

2 passion fruit, halved and insides scooped out

¼ coconut, fresh shavings, or dried coconut shavings

Pre-heat your oven to 150C/300F/gas 2. Line two baking sheets with parchment and mark an 8 inch /20cm circle on each.

Put egg whites into a clean bowl. Whisk on medium until the whites form stiff peaks. With the mixer still running, gradually add the sugar and the pinch of salt. Turn the mixer up to the highest setting and whisk for seven or eight minutes until the meringue mixture is white and glossy. Dip your finger in the meringue and rub the mixture between our thumb and index finger, it should be perfectly smooth. If it feels grainy, whisk for a little bit longer — although if you whisk it for too long it will collapse.

Gently fold in your lime juice and desiccated coconut. Divide the mixture between the two trays and shape each blob into a circle about 8 inches/20cm in diameter. Put the trays into the oven and bake for 45 minutes or until cooked; when cooked it should have a very slight golden hue, should feel firm to the touch and the parchment should come away easily from the meringue.

Whip the cream with the sugar until stiff and fold in most of the lime zest. Spoon the cream on top of one pavlova half and top with the sliced bananas and the passion fruit seeds. Place the other pavlova half on top and press down gently to stick them together.

Sprinkle the top of the pavlova with the coconut shavings and the remaining lime zest and serve.