Lemongrass & dragon fruit pavlovas

1 Tip the sugar and lemongrass into a pan with 100ml water and a pinch of salt, then bring to a boil, stirring constantly until the sugar has dissolved. Set aside to cool. Peel the skin from the dragon fruit, then cut into wedges. Halve each wedge and add to the cooled syrup; set aside.

Put the cream and lime zest in a bowl and whip to medium peaks. Arrange the meringue nests on a serving plate and add a dollop of cream to each, then add a few slices of syrupy dragon fruit, scattering over the mint leaves and coconut chips to serve.