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| 125 Milliliter | egg white |
| 220 Gramm | sugar |
| 1/2 | Star fruit; thinly sliced |
| 2 | Guavas |
| 2 | Mangos |
| 1/2 | Papaya |
| 4 | Pineapples |
| 120 Milliliter | Stock syrup; (see recipe) |
| 4 | Bowls of sorbet of your choice |
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Whisk the egg whites and the sugar over a gentle flame until the sugar fully dissolves (no grit).
Place on the mixing machine and whisk till stiff.
Using 1/2cm star nozzle pipe 12 pear drops in a 10cm circle (3cm from the edge of the plate).
Using a gas torch, colour off the meringue.
Peel the mangos. Take 1 mango and blend it together with the yoghurt and syrup. Pass through a fine sieve.
Cut the remaining fruits in 1/2 inch dice and place in the centre of the meringue. Garnish with the star fruit.
Pour the coulis around the outside of the meringue. Serve with a sorbet of your choice.
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