Directions

1. Preheat the oven to 110°C fan bake.
2. In a metal or glass bowl, combine the egg whites and caster sugar. Bring a pot of water to the boil, then place the bowl snugly over the pot—making sure it doesn’t touch the water. Whisk constantly until the mixture becomes foamy and the sugar has fully dissolved.
3. Transfer the mixture to a stand mixer or use electric beaters and whip until it’s thick, glossy, and completely cool. Next, beat in the cornflour and vinegar until stiff peaks form.
4. Lightly spray a texas muffin tin with oil. Spoon in a generous dollop of the meringue and use the back of an oiled ladle to shape it into a nest.
5. Bake for 1 hour. After baking, turn off the oven and leave the meringues inside to cool completely.

6. Once cooled, gently twist each meringue shell to release it from the tin. Brush the inside of each shell with a thin layer of melted white chocolate to create a moisture barrier.

Passionfruit Curd

1. Blend together Boogie Nights, passionfruit pulp, lemon zest and juice, softened butter, and eggs with a stick mixer until smooth. Ignore any small butter lumps as they will melt.

2. Pour the mixture into a saucepan and cook over low heat, stirring constantly until it thickens and becomes glossy. Set aside to cool completely.

Assembly

1. Whip the cream with icing sugar until it reaches medium peaks.
2. Fill each meringue shell with the cooled curd.
3. Pipe whipped cream onto one half of the shell, then top the other half with diced mango.
4. Spoon over extra passionfruit pulp and finish with edible flowers.