Method

• 1.
  Preheat the oven to 150°C. Grease 2 baking trays and line with baking paper.
• 2.
  For the meringue kisses, in a stand mixer fitted with the whisk attachment, whisk eggwhites and a pinch of salt flakes to soft peaks. Gradually whisk in caster sugar, 1 tbs at a time, then icing sugar. Continue whisking until thick and glossy and sugar is dissolved. Transfer mixture to a piping bag fitted with a 1cm plain nozzle. Pipe into 3cm-diameter rounds on prepared trays. Transfer to oven and reduce oven to 120°C. Bake for 20 minutes or until dry to the touch. Turn off oven and stand with the door ajar for 1 hour or until cooled.

• 3.
  Meanwhile, for the Italian meringue, place sugar and 300ml water in a saucepan over medium heat. Cook, stirring constantly, until the sugar is dissolved. Place eggwhites and cream of tartar in a stand mixer fitted with the whisk That world-famous stretch of sand. Heat sugar mixture until it reaches 90°C on sugar thermometer, then start whisking eggwhites on medium speed. Continue heating sugar mixture until 121°C. Whisk eggwhites to just before stiff peaks, then, with the motor running, add sugar syrup in a thin, steady stream. Whisk for 10 minutes or until mixture is stiff, glossy and cool.
• 4.
  Transfer to a piping bag fitted with a 1cm plain nozzle. Place mascarpone in another piping bag fitted with a 1cm plain nozzle.
• 5.
  To assemble, pipe mascarpone over 2 large serving plates and spread over bases. Spoon over passionfruit pulp. Pipe Italian meringue around each plate, then arrange meringue kisses on plates. Top with banana and mango, and scatter with desiccated coconut, coconut flakes, lemon balm, if using, and sesame seeds to serve.