Meringue nests with passionfruit sorbet

1.Preheat oven to very slow, 120°C. Line 2 oven trays with baking paper.

2.In a large bowl, using an electric mixer, beat egg-whites with lemon juice until soft peaks form. Gradually add sugar, beating well between additions to dissolve sugar, until mixture is thick and glossy.

3.Pipe or spoon meringue onto trays in 10cm rounds with a centre recess. Bake 2 hours. Cool in turned-off oven, with door ajar. Freeze nests until ready to use (see tip).

4.Bring meringues to room temperature. Fill with sorbet, kiwifruit and passionfruit pulp.

5.In a medium saucepan combine water, sugar and zest. Stir over low heat until sugar dissolves. Simmer 4-5 minutes, until syrupy. Cool.

6.Stir in juices. Pour into freezer tray. Freeze until edges turn solid (2 hours). Process to break up ice crystals. Return to container and freeze. Repeat twice and freeze.