Written by Guest in Gluten Free

This recipe comes from our little sister Faye, who’s not so little any more and celebrated her 21st birthday a couple of weeks back. I’m not much of a baker and very rarely make desserts, so for a family gathering we had last weekend I asked if she would make dessert. This is a definite crowd pleaser and perfect to bring out after a BBQ on a nice summers day.

Ingredients

Serves 10

For the meringue:
4 large egg whites
225g caster sugar
100g quality white chocolate

For the filling:
3 mangos
200ml of passionfruit coulis
500ml double cream

Method

1. Preheat the oven to 120c/ 100c fan/ gas mark 1/

2. Line a large baking tray. Remove the yokes from the eggs and whisk the whites until they form fluffy clouds.

3. Gradually add the sugar a spoonful at a time, until everything is combined at it creates stiff peaks.

4. Spoon the meringue onto the lined baking tray to your desired design, I created a large round nest.

5. Cook for 1 1/2 – 2 hours or until firm to touch. Turn off the oven and leave the meringue in with the door ajar to cool down.

6. Once completely cooled, spread melted white chocolate on the base of the meringue. This stops the meringue getting soggy when topped with cream and fruit.

7. Whip the double cream and then spoon into the nest and spread evenly.

8. Chop up the mango into small chunks and spread evenly on top of the cream.

9. Drizzle the passionfruit coulis over the mango.

0

Leave a comment