FOR THE MERINGUE CUPS

Preheat the oven to 225 F/110 C

Line 2 large baking sheets with parchment paper. On each piece of parchment paper, trace six 3 inch circles with a pencil.

In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy (2 mins). Add the salt & cream of tartar and beat until soft peaks form.

Set a timer for 10 minutes. Slowly add the sugar a tablespoon at a time over 10 minutes until the mixture is thick, shiny, and holds stiff peaks. Add the vanilla extract and fold it in with a spatula.

Using a rubber spatula, gently transfer the meringue to a clean pastry bag fitted with a large circular or star tip, depending on the look you want to achieve.

Starting at the center of each circle, pipe a circle of meringue. When you reach the outer rim of the circle, pipe 1 to 2 additional layers on top of the border.

Bake for 1½ hours. Turn the oven off and leave the meringues in the oven for an additional 30 minutes.

Gently peel the meringues off of the parchment. Cool completely.

TO ASSEMBLE

Just before serving, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the caster sugar and continue whipping on medium speed until the soft peaks return, 2 minutes.

Spoon the whipped cream into each of the meringue cups. Scatter with the fresh fruit (raspberries, granadilla pulp, cubed mangos, and pomegranate seeds). Serve immediately.

SERVES 12