PECAN MERINGUE SLICE WITH CARIBBEAN FRUITS

Preparation Method :

• Preheat oven to 120°C / 250°F / gas mark 1. Draw two rectangles measuring 4x10 inches on a sheet of baking parchment. Place paper upside down on a baking tray.
• The Meringue Layers: Whisk egg whites until soft peaks. Whisk in brown sugar, teaspoonfuls at a time.
• Whisk in granulated sugar in 3 equal batches, adding cornflour, vinegar, coarsely ground pecans and cinnamon with final batch.
• Spread meringue over the marked rectangles, divide it equally. Bake for about 2 hours or until pale golden and crisp. Let meringues cool in turned-off oven.
• When cooled completely, store in an airtight container.
• The Filling: Whip cream and coconut milk together until stiff.
• Before serving, make the filling. Spread some coconut cream over one meringue layer and top with half the fruit.
• Top with more cream and put second meringue layer on top. Spoon remaining cream down the centre and decorate with remaining fruit. Chill until ready to serve.