A simplified version of our meringue sculpture challenge, this golden meringue nest is filled with mango and passionfruit cream, puddles of blueberry jam and an abundance of colourful fresh fruit.
Heat the oven to 140°C/120°C fan/275°F/Gas 1. To make the meringue, put the egg whites into a large bowl or the bowl of a stand mixer and whisk at medium speed for about 20 seconds, or until frothy.
Add the cream of tartar and the salt and whisk on full speed until the whites form soft peaks. Whisk in half the sugar 1 tablespoon at a time, plus the vanilla, and keep whisking just until the whites form firm peaks. Sift in the rest of the sugar and the cornflour and fold in by hand.
Spoon the mixture onto the prepared baking sheet and gently spread to make a nest-like disc 23cm in diameter, with a deep bowl of about 12cm diameter in the middle and about 4cm high at the sides.
Bake for about 1½ hours, or until very crisp on the outside and soft in the centre of the thick edges. If the meringue starts to turn brown, turn down the oven for the remaining baking time. Allow the meringue to cool in the oven, with the door closed, to help prevent cracking.
Meanwhile, make the blueberry puddles. Put the blueberries, sugar, lemon juice and 2 tablespoons of water into a medium pan over a low heat. Stir occasionally until the sugar dissolves.
Bring to the boil and cook rapidly, stirring frequently, for about 5 minutes, until the mixture is thick like soft-set jam with some visible berries. Transfer to a heatproof bowl, leave to cool, then cover and chill.
Meanwhile, prepare the fruit salad. Cut the mango slices into hearts using the shaped cutter, then combine all the fruit together in a large bowl. Chill until needed.
To make the mango and passionfruit cream, pour the cream into a large bowl or the bowl of a stand mixer and whip until it forms very soft peaks. Add the icing sugar and whip again to bring back to soft peaks. Combine the diced mango trimmings and passionfruit seeds and pulp in a small bowl, then fold into the cream.
To assemble the dessert, peel the meringue nest away from the lining paper and place it on a very large serving platter. Gently stir the mango cream, then spoon it into the hollow of the meringue nest. Pile all the prepared fruits and berries on top, letting them spill over the edges of the nest.
Finally, stir the blueberry jam and spoon or drizzle it in small puddles over the filled meringue nest and down the sides. Serve as soon as possible.