Tropical meringue cake recipe

• 4 egg whites
• 215 g (7.6oz) light golden caster sugar
• 100 g (3.5oz) freshly grated coconut, toasted
• 100 g (3.5oz) white chocolate curls
• 100 g (3.5oz) dark chocolate curls
• 2 fresh mangoes, peeled and thinly sliced
• 1 fresh mango, peeled and blended to a puree
• 2 passionfruit
• 600 ml (21.1fl oz) double cream, lightly whipped
• 1 handful mixed berries
• 1 handful (small) of fresh mint

1. Preheat oven to 120C and line two 25x35cm baking trays with parchment paper.
2. Using the freestanding whisk, whisk the egg white until light and fluffy.
3. Then add the sugar a tablespoon at a time until you have a thick, pale yellow mixture.
4. Take a piece of parchment, place a plate on it and, in pencil, draw around the plate to create a template for the meringue discs you will create to give you a guide.
5. Turn over the parchment and spread the meringue mixture evenly (approximately 1 inch thick) between the two pre-lined baking trays.
6. Place in the oven to cook for 1 hour, then switch off the oven and allow it to completely cool in the oven.
7. Next whisk to beat the cream to soft peak at set aside.
8. Place one meringue disc on a serving plate and spread on the cream mixture.
9. Top with some of the chopped white and dark chocolate, toasted coconut, mango slices and mango, passion fruit, berries and mint and repeat again for the top layer.
10. To finish dust the cake with a layer of icing sugar.

egg whites, light golden caster sugar, coconut, white chocolate curls, chocolate curls, fresh mangoes, fresh mango, passionfruit, handful mixed berries, handful

Taken from www.lovefood.com/guide/recipes/45590/tropical-meringue-cake-recipe (may not work)