This is an irresistible dessert of marshmallowy, rocky-road, crispy-topped deliciousness!! It has a certain rustic charm about it, as it's just about impossible to remove from the tin in neat squares, but once tasted, you'll realise that it does not matter at all! I've sliced a preserved green fig for the photographs and used a syrup which is maple-flavoured, to drizzle over. Preserved green figs are bottled whole, and widely available in South Africa. Preserved watermelon-and-ginger pieces will also work, but it's probably only known to South Africans. Use whatever kind of preserve you think suitable. The original recipe was incomplete, so I tweaked and changed it. Cover the cracks in the meringue with a blob of cream! I timed the prep time, which included chopping and cutting and well as a heated few minutes when an egg yolk broke and some yolk got into the whites ... If that happens, use one of the broken egg shells to fish it out.