Brown Sugar Meringue Parfait



3 egg whites

1/3 cup caster sugar

1/3 cup brown sugar

½ teaspoon cornflour

565 g can lychees, drained

4 scoops vanilla ice cream (or other of choice)

2 bananas thinly sliced

½ cup thick custard

½ cup cream, whipped

Pulp of 2 Passionfruit



Preheat oven to low, 150 c

Line 2 oven trays with baking paper; draw six 10cmcircles on the baking paper, turn paper ink side down.

In a bowl, using an electric mixer,  beat egg whites until soft peaks form. Gradually add caster sugar, 1 tblsp at a time, beating well until sugar is dissolved and foam is thick and glossy. Beat in brown sugar and cornflour. Spread mixture onto prepared trays, using circles as a guide. Bake for 30 minutes. Reduce oven to 120 c bake for a further 1 hour until firm. Cool in a turned off oven with door ajar.

Break meringues and layer in serving glasses with lychees, ice cream, banana, custard, cream and a drizzle of Passionfruit pulp.