This quick Eton mess-style dessert riffs on the classic meringue
and berry combination, using kiwis instead.
3kiwifruit, peeled and thinly sliced3store-bought meringues (about 10gm-15gm each), broken upVanilla bean ice-cream, to serveGinger and lime syrup125 gmcaster sugar1 tbspfinely grated gingerJuice and finely grated rind of 1 lime
For ginger and lime syrup, bring sugar, ginger and 125ml water to the boil in a small saucepan, stirring occasionally to dissolve sugar, and boil until syrupy (8-10 minutes), then transfer to a bowl. Add lime juice and rind, and refrigerate to chill (10 minutes). Just before serving, add kiwifruit and stir to coat.
Divide meringue among bowls, top with kiwifruit and scoops of ice-cream, drizzle with syrup and serve.