Kiwi & lime Pavlovas with Thai basil sugar

Preheat the oven to 100ºC, gas mark ½ and line two baking sheets with baking parchment. Zest the whole lime and squeeze the juice of half, keeping them separate. Beat the egg whites in a large clean bowl using an electric handheld mixer until thick enough to hold their shape, then gradually whisk in 220g sugar, 1 tbsp at a time, until the mixture is firm and glossy. Add the cornflour, vanilla and 1 tsp lime juice, then whisk for 30 seconds more.

Spoon 4 piles of meringue onto each baking sheet and swirl out a little with the back of a spoon or a palette knife to make 9-10cm rounds – don’t worry if they’re not identical in size or shape. Bake for 1 hour 30 minutes (only swap the trays over if you need to), then turn off the oven, open the door and leave to cool for at least 2 hours or preferably overnight.

Whizz 4 tbsp sugar, the Thai basil leaves and lime zest in a mini food processor until finely blended.

When ready to serve, spoon the cream over the Pavlovas. Top with slices of kiwi, then sprinkle over a little basil and lime sugar. The Pavlovas can be made up to 36 hours in advance and kept in an airtight container until ready to serve.