Development Idea (planning)
Appearance
Nutritional
Processes
Enhancing Flavours and Textures
Layering arrangement
Ratios of each element
Using different fruit for enhancing colour
Additional colour.
Colour of meringues
Colour of cream
Altering the sugar
Looking at the fat content
Calorie count
Level of fibre
Making the meringues using different equipment (electric hand whisk, hand whisk, etc)
Creaming methods (spoon, whisk, etc)
Chopping the fruit
Meringue flavourings and topping processing
Adding flavour to the meringue
Adding toppings to the meringue
Flavour the cream
Different types of fruit
Altering ingredients