NESTS

1. Preheat the oven to 100 C.
2. Beat the egg whites until they hold soft peaks. Continue beating and add half the sugar, adding 1 tbsp at a time, until the mixture holds stiff peaks. Add the remaining sugar all at once and beat for a few minutes only.
3. Line a baking tray with baking paper. Spoon the mixture onto the trays, using a tbsp to shape a hollow in the centre.
4. Bake on the lower oven shelves for 2 hours.
5. Allow the meringues to cool, and store in an airtight container. Meringues can be made up to 5 days prior to serving.

LIME CURD

1. Beat the egg yolks with the sugar until pale and thick.
2. Place the bowl over a saucepan of simmering water and stir in the lime juice and zest.
3. Continue to stir constantly with a wooden spoon over low heat until the mixture thickens.
4. Remove from the heat and stir in the butter. Pour into a large bowl and allow to cool.

To serve, fill the centre cavity of the meringue nests with lime curd and place onto individual serving plates. Drizzle with passionfruit pulp and a dollop of pure cream.