Plum, mango and granadilla meringue

Recipe from: 6/1/2004 12:00:00 AM

Ingredients 16
Servings 6
Time

Ingredients

  • MERINGUE
  • 4
    egg whites
  • 100
    g
    sugar
  • 100
    g
    castor sugar
  • SAUCE
  • 250
    ml
    water
  • 30
    ml
    brown sugar
  • 4
    yellow plums, cubed
  • 2
    cardamom pods
  • 225
    g
    canned sliced mango pieces, reserved in juice
  • MASCARPONE SPREAD
  • 10
    ml
    castor sugar
  • 5
    ml
    lemon juice
  • 250
    ml
    mascarpone
  • TO SERVE
  • 3
    fresh grenadillas, the pulp
 

Method

 
MERINGUE:
Preheat oven to 130 °C.
Whisk the egg whites until very stiff.
Add the sugar slowly, a small amount at a time, until the mixture regains its former stiffness.
Lastly, fold in the castor sugar using a metal spoon.
Divide the mixture in half, line two baking sheets with foil or non-stick paper (use a non-stick baking spray).
Spoon mixtures into a circle and dry off in the oven for about two hours or until the meringues are dry and crisp.
If they begin to brown, turn down the heat and prop open the oven door; it may be necessary to dry them off a little longer.
SAUCE:
Put water and sugar in a pot.
Add plums and cook until they resemble purée.
Keep an eye on the plums and stir regularly so they do not burn.
Once done, add cardamom pods and mango slices.
Reduce the mixture by a quarter, add the mango juice and reduce further until only half the mixture remains.
Mixture will resemble a thick sticky purée.
Remove from heat, cool and then chill before use.
MASCARPONE SPREAD:
Mix together castor sugar, lemon juice and mascarpone.
Spread mascarpone over the first meringue and then drizzle half the mango sauce over it.
Then spread the remaining mascarpone over the next meringue.
Only then should you place the second meringue on top of the first and the spoon the remaining mango sauce over.
Spoon over the fresh granadilla pulp.
 

Read more on: bake  |  eggs
 

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