- 3 large egg whites
- 150g/5oz unrefined caster sugar
- 200g/7oz Jordans Chocolate Country Crisp
- 300ml/½pt whipping cream
- 40g/1½oz icing sugar, sifted
- 3-4Passion fruit , seeds pressed through a sieve to give 4 tbsp juice
- 1 ripe papaya, peeled, deseeded and chopped
- 100g/4oz raspberries
Preheat oven to 160°C, 300°F, Gas 2 and line 2 x 23cm/9in loose-bottomed cake tins with non-stick baking parchment.
Beat the egg whites until stiff peaks form. Whisk in the caster sugar, 1 tbsp at a time, until the mixture is glossy and thick peaks are left when the whisks are lifted out. Scatter the Country Crisp evenly over the base of the 2 tins then divide the meringue mixture between them, smoothing with a spoon.
Bake in the oven for 1 hour until crisp. Remove and leave to cool in the tins. Meanwhile, whip the cream and icing sugar together until thickened. Stir in half of the passion fruit juice then chill. Place 1 meringue layer on a serving plate, held on with a blob of cream underneath. Spoon over the flavoured cream, top with the second meringue then spoon over the f r u i t . Drizzle with the remaining passion fruit juice and serve straight away.