Watch the faces light up in surprise when you serve this dessert. The vibrant tropical fruits are served in the dragon fruit skins for added drama. Topped with a crispy layer of meringue et voilà, compliments worthy of a star chef!
Slice the dragon fruit in half lengthwise and scoop the flesh out of the skin with a spoon. Slice the flesh into cubes. Save the skins.
Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
Peel and slice the kiwis into cubes. Remove the pineapple crown, quarter lengthwise and remove the skin. Slice the flesh into cubes. Remove the crowns from the strawberries. Slice the strawberries.
Halve the passion fruits and scoop out the flesh with a spoon. Sieve the flesh and save the juice. Add half of the seeds to the juice. Heat the juice with the caster sugar in a saucepan. Allow the sugar to dissolve, but do not let it boil.
Separate the egg. Beat the egg white until stiff with the mixer. Add the icing sugar one spoonful at a time. Continue to beat. Beat the meringue mixture for another 2 minutes.
Arrange all the fruit in the dragon fruit skins. Drizzle with the passion fruit juice. Top with the meringue mixture. Use the crème brûlée torch to evenly brown the meringue.
