Roughly crumble the meringues
Combine the strawberries, papaya and half the passion fruit pulp in a bowl. Stir in the sugar
and the liqueur, if using. Set aside for 5 minutes, or until ready to assemble.
Just before serving, combine the creme fraiche and yoghurt together, stirring until smooth. Add
the fruit mixture all at once and stir until roughly combined. Spoon half the mixture into 4x 310ml
10 3/4 fl oz tall parfait glasses. Top with the crumbled meringue and then the remaining fruit.
Garnish with the remaining passion fruit pulp and serve immediately.