Preheat the oven to 150'C.
Place the egg white in a bowl and whisk until thick but not at all stiff. Add the caster sugar and a squeeze of lemon juice to the egg whites and then beat to stiff peaks.
Pipe the meringue on to a silicone baking sheet and sprinkle with the flaked almonds.
Transfer to the oven and bake for 35-40 minutes.
Cut the passion fruits in half and scoop out the seeds and juice.
In a bowl, mix together the egg yolks and the sugar. Add the passion fruit juice and seeds.
Place this mixture in a saucepan and heat gently. Once warm, whisk in the butter until you have a thick mixture.
Pass the mixture through a sieve to remove the passion fruit seeds. Set aside and allow to cool.
Once the passion fruit curd has cooled, spoon it on to a meringue.
Dot some fresh raspberries on top of the passion fruit and then add another meringue layer.
Repeat to create your meringue tower!
«This curd recipe can easily be adapted to different fruits - try lemon, orange or grapefruit.»