Vanilla, mango and passion fruit Pavlova

Place a mixing bowl and the whisk attachments of an electric whisk in the freezer, so they will be very cold when you come to whisk the cream. Peel the mango, cut it into small pieces and keep chilled. Cut the passion fruit in half. Remove the flesh with a spoon and set aside in a bowl.

Roughly crush the meringues on a cake stand or serving plate and set aside.

Using the tip of a small knife, split the vanilla pods in half lengthwise and scrape out the seeds.

Ten minutes before serving, take the mixing bowl and whisk attachments out of the freezer. Pour in the heavy cream. Add the vanilla seeds. Whisk, add two tablespoons of confectioner’s sugar and continue whisking until you obtain a smooth, airy Chantilly cream. Using a rubber spatula or a spoon, layer the whipped cream on top of the meringue. Arrange the pieces of mango and the passion fruit on top. Scatter the very finely chopped basil leaves and dust with confectioner’s sugar.  Serve.