Ingredients
3 egg whites
¾ cup caster sugar
(175g)
1 litre mango sorbet
1/2 small pineapple
cut into thin wedges
1 passionfruit
halved
fresh mint leaves
to serve
Equipment
- 1 oven
- 1 baking trays
- 1 baking paper
- 1 electric mixer
- 1 spatula
Instructions
- Preheat oven to 120°C/100°C fan-forced. Line 2 large baking trays with baking paper. Trace three 10cm x 20cm rectangles on the paper. Turn paper over.
- Using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar dissolves and mixture is thick and glossy. Spoon mixture evenly onto the 3 rectangles on prepared trays, spreading with a spatula to level. Bake for 1 hour, swapping trays halfway during cooking or until meringue is firm, but not browned. Turn oven off. Cool for at least 1 hour in oven with door ajar.
- Place 1 meringue on a plate. Scoop one-third of the sorbet onto meringue. Top with another meringue. Scoop half the remaining sorbet onto meringue and top with remaining meringue. Scoop remaining sorbet onto meringue and decorate with pineapple, passionfruit and mint leaves. Serve immediately.
Notes
Tip
You can make the meringues ahead of time and leave to cool in the oven overnight.
