Thus quick and easy pudding is turned into a real showstopper of a dessert with the meringue and tropical fruits.
Prep time 10min
Cook time 10min
450ml double cream
150g caster sugar
250g pot of mixed mango, pineapple and passion fruit
2 meringue nests
Place the cream, sugar and lemon rind in a saucepan, bring to the boil slowly allowing the sugar to dissolve. Remove from the heat and stir in the lemon juice, at which point the cream will start to thicken. Strain through a sieve and leave to cool. Pour into decorative glasses and chill for 3-4hours. Then top with the mixed tropical fruit some broken up pieces of meringue. Serve immediately.