4 tamarillos 1/3 cup caster sugar 300ml cream 2 tablespoons icing sugar 8 meringue nests (available prepared from your supermarket)
Peel the tamarillos by pouring over boiling water. Let stand for 5 mins then remove the skins. Slice the tamarillos. Place in a bowl, sprinkle with sugar and stand for 30 minutes. Puree in a food processor.
Whip the cram and add the icing sugar. Combine about 4 tablespoons of the puree with the cream. Place a good spoonful of the cream on 7 of the merinque nests. Carefully sandwich each one together standing them on one side to form a log. Place the last unfilled nest at the end. Chill.
Just before serving, drizzle with some of the remaining puree. Serves 4-6.