This dish is sure to be a hit and it’s so easy to put together. You can also add other fruit to this wonderful dessert like kiwi, papaya, pineapple and pomegranate seeds for a splash of colour and flavour! I love using Citrus Fresh in my recipes as it adds such a great burst of citrus to all dishes!
Ginger essential oil is very strong. I suggest using the toothpick method for adding this oil.
Toothpick Method: Dip a toothpick in the ginger oil and then swirl it into the cream after whipping. Taste and repeat with a clean toothpick, if more ginger flavour is desired.
Meringue TIP: Here are a few tips I’ve come across for making meringue: it’s better to make them on a dry day, in a very clean and dry bowl. Use eggs that are little older, at room temperature and don’t overbeat them. A low-temperature oven is used more for drying out meringue, rather
Prep Time: 20 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 2 hours, 5 minutes
6 egg whites, room temperature (see tip above)
1½ cups organic white sugar
2 tsp organic corn starch
½ tbsp lemon juice
½ tbsp vanilla essence
1½ cups whipping cream or thickened cream, well chilled
1 tsp vanilla
2 tbsp sifted icing sugar or fine sugar
1 drop ginger oil (see tip)
2-4 drops Citrus Fresh oil
4 passion fruits (reserve pulp)
4 serving glasses
mint leaves (optional, for serving)
1. Preheat oven to 105°C and place the oven rack in the centre of the oven. Line a large baking pan/cookie sheet with baking paper and set aside until ready to use.
2. Using an electric mixer, beat the egg whites on high speed for approx. 1 minute until soft peaks form. Continue mixing while gradually adding the sugar and beat for 10 minutes longer on high speed, or until stiff peaks form. The mixture should be glossy and smooth.
3. Quickly fold in the lemon juice and vanilla essence with a spatula and then fold in the corn starch and mix until well combined.
4. Scoop the meringue onto the baking paper and using a spatula or large spoon to spread it out evenly.
5. Bake for 1 hour and 15 minutes then turn off the oven, but do not open the door (you want to keep the heat in). Leave the meringue in the hot oven another 30 minutes. The outside should be crisp if you tap it with a spoon and a pale off white colour and the inside should still be a little soft.
6. Transfer the meringue while still on the baking paper onto the bench or a rack and cool to room temperature. You can store the meringue in an airtight container or plastic bag for up to 3 days.
7. Finely chop or slice the flesh of 1 mango cheek and set aside for serving and then roughly chop remaining mango flesh and puree until smooth in a blender or food processor and set aside.
8. Beat the cream, vanilla essence and icing sugar in a bowl until thick and stir in the Ginger Oil and Citrus Fresh oil. Crush the meringue into small pieces and fold into the whipped cream. Layer some of the mango puree in the bottom of each glass. Then layer in some of the cream/meringue mixture alternating layers until all 4 glasses are evenly layered.
9. Top each glass with some of the finely chopped or sliced mango, a little of the passion fruit pulp and a little more mango puree. Top with a mint leaf and serve immediately.
No copyright infringement intended. This article was originally published at YL Blog.