4 large egg whites
115g caster sugar
115g icing sugar

Panna cotta
6 passion fruit (pulp and juice removed into small bowl)
2 tsp of unflavoured gelatine
600ml thickened cream
250g mascarpone cheese
200g caster sugar
Store-bought white chocolate gelato

To make the meringue, heat the oven to 110 degrees (fan-forced) or 100 (gas). Line a tray with non-stick baking parchment. Pour the egg whites into a small bowl or mixer and whisk on a medium speed until they are fluffy. The peaks will be stiff when the whisk is lifted. Turn the mixer onto high speed and start adding the caster sugar a spoon at a time (be careful not to add the sugar too quickly; wait five seconds between each go). Then sift in the icing sugar, bit by bit. When it’s all mixed in, spread onto the baking tray with a nice thin layer (you can pipe the mixture with a piping bag or spoon on if you want a different texture). Bake for 60 to 90 minutes until crisp (you can use a dehydrator overnight). To make the panna cotta, place the passion fruit pulp and juice into a saucepan, sprinkle on the gelatine and let sit for a couple of minutes. Then add 100ml of the cream. Cook over a low heat, stirring occasionally until the gelatine fully dissolves. Cool slightly. Whisk together the mascarpone cheese and the sugar, then slowly add the remaining cream. Then gradually add the gelatine mixture. Pass through a fine sieve into a measuring jug. If you want to use moulds, lightly spray the inside with a spray oil, otherwise you can pour into a glass. Chill for at least 5 hours. Once you have made your components, plate up and make it look amazing! Try adding some edible flowers, fresh berries and passion fruit pulp. You can swap the white chocolate gelato for another flavour or even a sorbet.

Recipe courtesy of Piccolino, 8 Hastings Street, Noosa Heads, 5445 3346