Preparation

1. Peel the fruit and cut into large cubes. Put the apple in the ActiFry and cook for 10 minutes. Add the pineapple and cook for 5 minutes. End with the mango and the passion fruit flesh (remove the seeds if needed). Cook for another 5 minutes. 2. Divide the cooked fruit into 4 flat-bottomed glasses or 4 ramekins. 3. Beat the egg whites until stiff with the sugar. Add the desiccated coconut and fold gently. Use a pastry bag (or a freezer bag with a corner cut off) to garnish the fruit with the meringue, starting on the edge and piping out a spiral toward the centre. Leave a little hole in the centre. 4. Brown the meringue under the oven grill. Right before serving, pour a little custard cream through the hole. Do this in front of your guests.