Meringue crisp layer cake

Preheat oven to 160C / 140C fan / Gas Mark 3. Line 2 x 9 inch loose bottomed cake tins with non-stick baking parchment.

Whisk egg whites, using an electric hand whisk until stiff peaks form. Gradually whisk in the caster sugar, a tbsp at a time, until glossy and thick peaks are left, when the whisks are lifted out.

Scatter Jordans Chocolate Country Crisp evenly over the base of the two tins, then divide the meringue mixture between the two, smoothing with a spoon. Bake for one hour until crisp. Remove from the oven and leave to cool in the tins.

Meanwhile whip the cream and icing sugar together until thickened. Stir in half of the passionfruit juice. Chill until ready to assemble.

To serve, place one meringue layer on a serving plate, held on with a blob of cream underneath. Spoon over the flavoured cream. Add second meringue layer and spoon over the papaya, kiwi and raspberries. Drizzle with remaining passionfruit juice.