4 large Egg whites
7/8 cups granulated sugar, sifted
1 teaspoon high quality vanilla extract
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
Pinch of Salt
1 cup whipping cream (sweetened to taste with powdered sugar)
2 ripe passion fruits
Seasonal berries and fruits, selected for color and flavor
Several bright green sprigs of mint
Pre-heat oven to 300 degrees F (150 degrees C). Prepare a piece of parchment paper for your baking sheet by drawing an 8-inch circle on the parchment paper.
Clean a large mixing bowl (copper if possible) & mixer-beaters with white vinegar and wipe dry. Beat egg whites until they form soft peaks. Gradually beat in the sugar; carefully beat until just glossy with stiff peaks.
Sprinkle the lemon juice, vanilla and cornstarch over the egg whites. Fold in gently with a rubber spatula.
Spoon the egg whites onto the parchment paper, inside the circle. Heap more around the outside, forming a circle with and edge (like a basket).
Bake for 1 hour or until it shows a pale, eggshell color. Let it cool (on the paper) on a wire rack.
While the meringue is baking, cut the passion fruit in half and remove the insides to a bowl. Wash and dry your seasonal berries and/or fruits (sliced soft persimmon; sliced ripe kiwi, etc). Toss the fruits with the passion fruit. (1/2 teaspoon of your favorite liquer can be mixed with the fruit if desired.)
Beat the whipping cream until stiff peaks are formed, sprinkling powdered sugar over the cream while whipping, if desired.
Place the meringue on a colorful Christmas serving plate. Fill the meringue with the whipped cream. Spoon the fruits over the whipping cream.
Garnish with several sprigs of mint and serve!