Ingredients

For the meringue nests

4 large egg whites

200g caster sugar

Pinch of cream of tartar

1 tsp vanilla extract

A few drops of coconut essence (optional)

Shredded coconut, to sprinkle

For the passion fruit mascarpone cream

250g mascarpone

200ml whipping cream

1 tsp vanilla extract

A few drops of coconut essence (optional)

4 fresh ripe passion fruits

For the toppings

Fresh mango, cubed

Pomegranate seeds

Shredded coconut

Method 

For the meringue nests

Preheat the oven to 100°c and line a couple of baking trays with non-stick baking paper.

Place the egg whites, caster sugar and cream of tartar in the bowl of a stand mixer, then make a bain-marie by placing the bowl over a pan with a few centimetres of simmering water in. Whisk the mixture by hand for 2 to 3 minutes until it warms up a bit and the sugar dissolves.

Dry the bottom of the bowl and transfer to the stand mixer. Whisk on high speed until stiff peaks form, then fold in the vanilla and the coconut essence if using.

Place two or three tablespoons of meringue for each nest on the lined trays, spreading in a circular shape to make a well in the middle that will hold the cream. Sprinkle the meringues with a little shredded coconut, lower the oven temperature to 90°c and place the trays in the oven.

Bake the meringues for about 1 hour, or until the nests are dry and can be lifted from the tray.

For the passion fruit mascarpone cream

Place the mascarpone in a bowl and whisk until creamy. Add the whipping cream and whip on medium-high speed until the mixture is thick and fluffy, but don’t over-whip or it could split. Gently fold in the vanilla and the coconut essence if using. Halve the passion fruits and scoop out the centres, then fold the passion fruit into the cream just before serving.

When the meringue nests are completely cool, fill them with the passion fruit cream, top with the cubed mango and pomegranate seeds, sprinkle with shredded coconut and serve immediately.

You can keep the cooled meringues, without any fillings or toppings, in an airtight container for up to a week. The cream can be prepared up to a day in advance and the pavlovas should be assembled just before serving.

Reflection

My advice on looking after your mental health has been the same for quite a while: put your oxygen mask first before helping others. If we are ok, if we are happy and strong, then we can help others. In French, there is a proverb that I absolutely love: ‘la charité bien ordonnée commence par soi-même’ which means ‘charity starts with caring for ourselves first’ and this is not selfish, it’s essential.

Yasmine Idriss Tannir (@petites_choses)