Preparation time is 20minutes
Cook time is 1hours 15minutes
Total time is 1hours 35minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
10
- 600milliliter thickened cream
- 2tablespoons sifted pure icing sugar
- 2teaspoons white vinegar
- 3 mangos, peeled, sliced
- 5 kiwifruit, peeled, sliced
- 2tablespoons gluten-free cornflour
- 6 egg whites, at room temperature
- 1 1/2 cup caster sugar
Nutrition per serving
1830kJ / 438Cal
1830 Kilojoules or 438 Calories
21% of daily energy intake*
Protein
5.1grams
Fat
22.2grams
Carbs
55.2grams
Sugars
52.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Draw 20cm circles onto 4 separate sheets of baking paper and place each onto baking trays.
Step 2 of 5
Beat egg whites in the large bowl of an electric mixer, starting on low speed and gradually increasing the speed as they get foamy. Gradually add sugar and continue to beat for 8 minutes or until thick and glossy. Fold in cornflour and vinegar.
Step 3 of 5
Dollop onto the baking paper and using a spoon or spatula, spread to cover the circles.
Step 4 of 5
Reduce oven temperature to 150°C. Bake the meringues for 11/4 hours until crisp. Turn off oven and prop door ajar. Leave in the oven to cool slowly, for several hours or overnight.
Step 5 of 5
When ready to serve, whip cream and icing sugar together until thick. Place a layer of meringue onto a serving plate. Pile with cream, and fruit. Repeat with remaining layers, cream and fruit. Dust with icing sugar to serve.
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