This meringue, chewy with Greek mastic, has a soft pillowy centre. It makes a magnificent, elegant, gluten-free dessert. I love piling high over the whipped cream a combination of seasonal tropical fresh fruit including mangoes, papaya and pineapple chunks, then drizzling over it a passion fruit pulp (or as we call it in Zimbabwe granadilla), drizzled with a syrupy topping.
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