Layered Passionfruit and Mango Meringue


Ingredients: Meringue

4 egg whites

250g Caster Sugar

1/3 teaspoon vanilla extract

1/3 teaspoon white vinegar


Mascarpone filling

2 egg whites

25g caster sugar, for egg whites

2 egg yolks

35g caster sugar, for egg yolk

500g mascarpone cheese

2 – 3 ripe mangoes

125ml passionfruit pulp



Preheat oven to 140 degrees cel and line three 30 x 20 cm baking trays with baking paper.


To make the meringues put the egg whites into a very clean bowl of an electricmixer fitted with a whisk attachment. Whisk the egg whites on high speed untilfirm peaks form. With the motor still running slowly pour in the sugar and whisk until shiny, firm peaksform. Use a rubberspatula to fold through the vanilla extract and vinegar. Scoop the meringue onto the three trays and use a palette knife to quickly spread the meringue evenly overeach tray. Bake for 20 – 25 minutes, or until just starting to takeon some colour. Remove from the oven and allowto cool on the trays. Run a knife around the edge to release the meringue, turn out and cool.


To make the mascarpone filling, put the egg whites in a very clean bowl of an electric mixerfitted with a whisk attachment. Mix the egg whites on high speed until soft peaksform. With the motor still running slowly pour in the sugar for the whites and mix untilsoft peaks form. Be careful not to overmix. Transfer to a bowl and refrigerate until needed.


Put the egg yolks and the sugar for the yolks into the cleaned mixing bowl and use the whisk attachmentto combine on medium speed. Add the mascarpone and continue mixing for about 30 seconds, or until it becomes quite smooth. Remove the bowl from the mixer and fold in the chilled meringue in two batches, being careful not to overwork and knock out all the air.


Peel the mangoes and cut into slices about 5mm. Place a sheet of cooked meringue into a 20 x 30 x 6 cm ceramic baking dish. Trimming the sheets slightly to fit if needed. Place half of the mascarpone filling over the meringue and spread evenly with a palette knife, making sure you spread it all the way to the edges. Arrange with a single layer of sliced mangoe and half of the passionfruitpulp. Place another meringue sheet on top spread with the remaining mascarpone and then arrange the remaining mango and passionfruit over the top. Finally top with the last meringue sheet. Refrigerate for at least 4 – 6 hours, or until set.