Tropical Pavlovas

For the Passion fruit cream
250g / 9 oz half fat creme fraiche
2 tablespoons icing sugar
15g / 1/2 oz shredded coconut
4 passion fruit

1/2 small red papaya, seeded and peeled
4 fresh lychees, halved and seeded
1/2 mango, peeled and seeded
4 ready-made meringue nests

To make the coconut passion fruit cream, combine the creme frache and icing sugar together until smooth. Fold the coconut and passion fruit pulp through the cream and refrigerate until ready to serve.

Cut the papaya, lychees and mango into very small dice. To serve, top the ready-made meringue nests with some of the passion fruit cream and accompany with the diced fruit.