2 tsp Sugar
1 1/2 tsp Vanilla Essence
200 g Raspberries
3 tbsp Passion fruit Squash
1/4 tsp Cinnamon
Turn oven onto 220°C
Beat the egg whites with an electric beater until soft peak stage (3 to 4 minutes), slowly add the sugar and vanilla whilst beating.
Continue beating to form stiff peaks. You should be able to turn bowl upside down without the eggs pouring out. Combine the berries and Brooks Low Call Passion Fruit Squash in a large pan and cook till heated through and slightly soft.
Spoon mixture into 2 ramekins and place egg white mixture on top. Lightly tap with the back of a spoon to form peaks. Dust with cinnamon and place in oven till golden. Serve immediately.