Tropical Eton mess

To begin, make the French meringue. Preheat the oven to 100°C/gas mark 1/4 and line a baking tray with parchment paper

Using an electric whisk, whip the egg whites to stiff peaks, then slowly sprinkle in the sugar a spoonful at a time whilst continuously whisking. The mixture will thicken up a little and have a nice gloss to it

Using a spatula, spread the mixture quite thinly over the baking tray (you might need 2 trays) then place in the oven for around 1 hour, or until the meringue is crisp right through. Break into shards and store in an airtight container for up to 2 weeks

To make the passion fruit curd, scoop the passion fruit flesh into a sieve set over a bowl and press to extract all the juice. Discard the seeds and measure out 60ml of the juice. Add the eggs, passion fruit juice, sugar, and salt to the Vitamix container in the order listed and secure the lid. Select Variable 1, switch the machine to Start and slowly increase the speed to Variable 10. Blend for 5 minutes

Slowly reduce the speed to Variable 5 and remove the lid plug, leaving the machine running. Add butter, 1 piece at a time, through the lid plug opening, allowing the butter to completely incorporate between additions. Secure the lid plug, increase the speed to Variable 10 again and blend for 30 seconds. Transfer the curd to a container and set aside in the fridge to chill

When ready to serve, add the cream to the Vitamix container and secure the lid. Select Variable 1, switch the machine to Start and slowly increase the speed to Variable 10. Blend for approximately 20 seconds

Fold the curd through the cream in a large bowl and add three quarters of the chopped fresh fruit and three quarters of the meringue pieces. Spoon into serving glasses and top with the remaining fruit, meringue shards, toasted coconut, mint leaves and lime zest