Step 1

Peel the mango and remove the flesh from the stone. Cut the flesh into a relatively small dice.

Step 2

Cut the passionfruit in half through the middle and scoop out the pulp with a spoon. Break up any larger pieces of pulp.

Step 3

Break up the meringues into smallish pieces, roughly bite-sized.

Step 4

Put the cream, sugar and vanilla in a large bowl and whisk until it becomes soft-peak stiffness. Fold the meringue pieces into the cream.

Step 5

Divide roughly half of the mango between four glasses/serving dishes (around 2tbsp in each). Top with some of the cream-meringue mixture (using roughly half) then add another layer of mango, reserving a little for the top. Top with the remaining cream mixture then spoon over the passionfruit equally between each glass and top with the reserved mango pieces.