In a mixer or with an electric beater, whip the cream to stiff peaks. In a separate bowl, combine the sweetened condensed milk and vanilla. Whisking the cream continuously, slowly pour the condensed milk mix into the cream until combined.

Pour 1/3 of the mixture into a loaf pan or other container. Swirl in some raspberry coulis and passionfruit syrup (be careful not to mix together too much) and sprinkle over some chunks of meringue. Pour over another 1/3 of the ice cream base and repeat the swirling, twice more. The recipe makes for meringue and raspberry coulis than needed, so you have extra to make again or serve with something else!

Cover and transfer to the freezer to set for at least 8 hours before serving.

Process the raspberries in a food processor until smooth. Put the raspberry puree and water in a medium saucepan and heat. Stir in the sugar and lemon juice and simmer for 5-10 minutes until thickened. Pour into a bowl and store in the fridge.

Preheat the oven to 150°C. Line a baking tray with baking paper

Whisk the egg whites with the salt to stiff peaks. While the mixer is beating, gradually add the sugar, a tablespoon at a time, and whisk until the sugar has dissolved and the meringue is thick and glossy. To test if the sugar has dissolved, pinch some meringue and rub together - if you feel grittiness of sugar granules, continue whisking until smooth.

Pour the meringue onto the lined tray and gently spread it into an even 2-3cm thick layer. Place in oven and cook for 1 hour, then turn hte oven off and leave to cool completely inside the oven (with the oven door closed). Remove and store in an airtight container