Ingredients
Equipment
Method
Meringue Preparation
- Preheat your oven to 170°C (fan bake) and line two baking trays with parchment paper.
- Whisk the egg whites on high speed until stiff peaks form, about 5-7 minutes.
- Gradually add the caster sugar in small spoonfuls while continuing to beat the egg whites.
- Spoon 8 mounds of meringue mixture onto the trays, creating nests with slight indentations.
- Bake in the oven for 40 minutes, then cool with the oven off, door ajar for 1 hour.
Sauce and Topping Preparation
- Combine white chocolate and cream in a microwave-safe bowl, microwave for 1 minute, and stir until smooth.
- Whip the remaining cream until soft peaks form, and slice the mango and strawberries.
Assembly
- Dollop whipped cream on each meringue base, top with mango and strawberries, then drizzle with white chocolate sauce.
- Serve immediately for the best experience.
Nutrition
Notes
For best results, ensure egg whites are at room temperature and avoid overwhipping the cream.