Nothing goes better with this sweet dream than the tartness and crunch passionfruit and the smooth touch of mango!
MAKE THE MERINGUE.
ONCE THE SUGAR HAS COMPLETELY DISSOLVED AND THE MERINGUE IS SMOOTH AND GLOSSY, ADD THE VINEGAR, VANILLA EXTRACT AND CORNFLOUR. Mix together well.
PLACE THE MERINGUE IN A ROUND, HIGH PILE ON A BAKING TRAY LINED WITH BAKING PAPER OR A SILICONE MAT (MUCH MORE PRACTICAL IN THIS CASE).
MAKE THE TOPPING. Cut open the passionfruit and take out the pulp. Strain the pulp if you like to remove the seeds. Peel the mango and dice the flesh. Using an electric beater, whip the cream and mascarpone in a mixing bowl until light.
SPREAD A THICK LAYER OF WHIPPED CREAM ON TOP OF THE MERINGUE, THEN TOP WITH THE PASSIONFRUIT PULP MIXED WITH THE DICED MANGO. SERVE.
© 2020 All rights reserved. Published by Murdoch Books.