Mango & Raspberry Meringue Shiver

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• Servings: 12
• 4 egg whites
• 200 g golden caster sugar
• 1/4 teaspoon cardamom seed, crushed (about 6 pods worth)
• 100 g golden caster sugar
• 2 large ripe mangoes, peeled and stoned
• 2 limes, juice of
• 2 (150 g) containers greek yogurt
• 130 g raspberries
• 2 tablespoons icing sugar
• 140 g raspberries

Recipe

• 1 heat over to 120c/fan 100c/gas 1/2 and line two baking sheets with parchment paper.
• 2 use the base of a 20cm cake tin as a guide to draw a circle on each piece of paper.
• 3 beat the egg whites until the stand in stiff peaks, then add 2 tbsp of the caster sugar and whisk until the mixture stiffens up again.
• 4 fold in the rest of the sugar and cardamom using a large metal spoon.
• 5 swirl the meringue mixture around the circle template.
• 6 bake for 75-90 minutes until crisp and slightly golden and the parchment peels away easily.
• 7 at this point, you can keep it in an airtight container for up to 2 weeks or in the freezer for a month.
• 8 make the yogurt sorbet filling by melting the sugar in 100ml water over a medium heat until it all dissolves.
• 9 pour the syrup into a large bowl and let cool.
• 10 meanwhile, put the mango and lime juice in a food processor and whizz to a smooth puree.
• 11 stir the puree and yogurt into the syrup.
• 12 start your ice cream machine and pour in the sorbet mixture.
• 13 leave to churn for 15-30 minutes until the mixture is frozen but still soft and creamy.
• 14 fold in the raspberries, then spoon into a plastic container and freeze for up to one month.
• 15 when you want to assemble the dish, take the sorbet and meringues out of the freezer 2 hours before serving.
• 16 after 45mins-1 hour the sorbet should be soft but not runny.
• 17 put one of the meringues on a serving plate and scoop the sorbet on top of it.
• 18 put the second meringue on top, smooth around the outside with a flat edged knife and return to the freezer until ready to serve but don't keep it in there more than an hour.
• 19 serve with the remaining raspberries and dusted with icing sugar.