This will take around 4 minutes. Divide the warmed fruit between four wide bowls. Using a piping bag, pipe the meringue on top, or you can use a spoon. Use a chefs’ blow torch to toast the sides ...

Sofia Schlieben, corporate pastry chef at JF Restaurants, explained to Food Republic which ingredient is the key to achieving pavlova's texture.

A citrus fruit from the Philippines ... or it will make the shells soggy. Add and torch the meringue at the last moment.