Ok... so a deliciously soft centered meringue with a light crunch on the outside topped with dollops of mango sorbet and cream with a smattering of thick slices of fresh mango and kiwi and a sprinkling of chopped pecan nuts. Does that sound like a good desert or what? I created this for Rogiers 40th birthday in feb. he loves mango with a passion and this combination was simply delicious!!
Whisk the egg whites on high speed until they are stiff enough to stand in peaks when you lift the whisk out of the bowl. Gradually add the sugar bit by bit while continuing to whisk. Spoon onto a piece of greaseproofpaper and bake in the oven at 150'C for 1 hour. Leave to cool, preferably in the oven with the door ajar. Top with whipped cream and fruit of choice. I added dollops of mango sorbet to make it extra special (optional, not neccesary) and chopped mango with kiwi and a sprinkling of nuts.