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
- Preheat oven to 120C and line two 25x35cm baking trays with parchment paper.
- Using the freestanding whisk, whisk the egg white until light and fluffy.
- Then add the sugar a tablespoon at a time until you have a thick, pale yellow mixture.
- 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.
- Turn over the parchment and spread the meringue mixture evenly (approximately 1 inch thick) between the two pre-lined baking trays.
- Place in the oven to cook for 1 hour, then switch off the oven and allow it to completely cool in the oven.
- Next whisk to beat the cream to soft peak at set aside.
- Place one meringue disc on a serving plate and spread on the cream mixture.
- 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.
- 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)