Weigh then add one kilo of sugar to one kilo of fruit. leave overnight. Boil and stir until gel. Peel tamarillos, add water and lemon juice. Bring to the boil and cook for thirty minutes mashing ...

Place a couple of tablespoons of mixture into the base of your cups. Stand a tamarillo up in the mix, then fill three-quarters with the remaining mixture. Bake for 25 minutes until puffed and golden.

4. Spread cooled tamarillo jam evenly over chilled base. 5. Beat the egg whites until foamy then gradually add sugar and beat until sugar is dissolved, mixture is glossy and soft peaks form.