Meringue crisp layer cake

Method

• step 1

  Preheat oven to 160C / 140C fan / Gas Mark 3. Line 2 x 9 inch loose bottomed cake tins with non-stick baking parchment.

• step 2

  Whisk egg whites, using an electric hand whisk until stiff peaks form. Gradually whisk in the caster sugar, a tbsp at a time, until glossy and thick peaks are left, when the whisks are lifted out.

• step 3

  Scatter Jordans Chocolate Country Crisp evenly over the base of the two tins, then divide the meringue mixture between the two, smoothing with a spoon. Bake for one hour until crisp. Remove from the oven and leave to cool in the tins.

• step 4

  Meanwhile whip the cream and icing sugar together until thickened. Stir in half of the passionfruit juice. Chill until ready to assemble.

• step 5

  To serve, place one meringue layer on a serving plate, held on with a blob of cream underneath. Spoon over the flavoured cream. Add second meringue layer and spoon over the papaya, kiwi and raspberries. Drizzle with remaining passionfruit juice.