Pavlova Smartini

1. To make the meringues, preheat oven to 95c
2. In a clean bowl add egg whites, maple syrup, 1 tsp vanilla extract and salt.
3. With clean beaters or whisk attachment if using a stand mixer, beat on low speed until the mixture is foamy and then increase speed to medium-high until stiff peaks form, about 3-4 minutes.
4. To form the meringue kisses, scoop 1 heaped tablespoon sized dollop onto the parchment paper.

Bake for 2 hours. Do not open the oven. When finished baking, turn off oven and leave inside for another 2 hours or so. 

Store any leftover meringues in an airtight container for up to two weeks.

1. Mix together passionfruit, tropical juice, Collagen Beauty & kaffir lime in a jug, set aside in the fridge.
2. Scoop the fat of the coconut milk into a bowl with 1 tsp of vanilla extract and whip with a whisk until it forms soft peaks. 
3. Assemble by dividing half of the cream across each glass, pour over passionfruit curd, then layer over the fruit. 
4. Top with the remaining cream then place 1-2 meringue kisses on top, followed by the passionfruit pulp and mint leaves.

Serves 4

Ready: 5 hours