Eton Mess Passionfruit Cheesecake

Grease and line the base of a 20cm round cake tin with baking paper.

In a food processor, crush biscuits to a fine crumb. Add melted butter and mix to combine. Using the back of a spoon flatten into prepared tin.

Pour boiling water into a small heatproof bowl, sprinkle over the gelatine and set aside.

In the bowl of a stand mixer beat cream cheese until smooth. Add sugar, passion fruit and 10 drops Yellow Food Colour, mixing to combine. Add gelatine and mix until smooth.

In a separate bowl, whip cream to firm peaks. Fold into cream cheese mixture. Split mixture in half and add a two drops of Red Food Colour to one half and fold through. Spoon alternate colours over prepared base and swirl with a skewer to create marbled effect. Chill for 3 hours or until set.

Preheat oven to 100°C (fan forced).

Prepare 150g of the Meringue & Pavlova Mix according to pack directions adding 1/4 cup of water and vanilla bean paste.

Line a baking tray with baking paper and stick the corners down with a little bit of the meringue mixture. Transfer 2 tbsp of meringue mixture into a bowl and colour with a few drops of yellow food colour. Paint stripes of yellow meringue into a piping bag fitted with a round piping tip, then spoon in remaining meringue. Pipe meringue kisses onto trays and bake for 45 minutes to 1 hour until meringues peel easily from baking paper.

Combine cream, sugar and Vanilla Bean Paste in a bowl and whip to firm peaks. Spoon onto chilled cheesecake and top with meringue kisses, crushed meringue, passionfruit and mango.