Soursop Pavlova

Ingredients:

• 2 cups FRULPA soursop puree
• 4 eggs room temperature (separate whites and yolks)
• ¼ tsp salt
• ½ tsp lemon juice
• ¾ cup sugar
• 1 tsp butter
• 1 cup cream
• 3 Tbsp caster sugar
• 1 tsp vanilla essence
• Chopped nut for decoration (optional)

Instructions:

• Preheat oven at 275 °F.
• Line 2 baking tins with parchment paper.
• In a bowl beat the egg whites with salt until foamy.
• Add lemon juice and beat continuously, gradually add sugar until stiff peaks formed.
• Divide the meringue into the 2 baking sheets.
• Bake for 1 hour or until firm and dry to touch.
• Remove from oven and let cool.
• Whip up the cream with caster sugar and vanilla until stiff peaks form.
• Add the soursop puree to the cream and mix.
• Carefully remove meringue and place on a serving plate.
• Cover the meringue with half cream mixture.
• Put the other meringue on top and cover with the rest of cream mixture.
• Refrigerate until serving and cover with nuts.