Mango Passion fruit / Granadilla Eaton mess
Ingredients
8 large free-range egg whites
440g caster sugar
6 granadillas, halved and pulp scooped out
2 ripe mangoes, sliced
2 cups low-fat plain yogurt or cream
440g caster sugar
6 granadillas, halved and pulp scooped out
2 ripe mangoes, sliced
2 cups low-fat plain yogurt or cream
Method
Preheat the oven to 120°C.
Line a baking tray with greaseproof paper or a silicon mat. Place the egg whites in a large mixing bowl and, using an electric beater on a low speed, whisk until foamy.
Increase the speed and beat until stiff peaks form. Still on a high speed, beat in the caster sugar, a little at a time, until you have a stiff, glossy mixture.
Line a baking tray with greaseproof paper or a silicon mat. Place the egg whites in a large mixing bowl and, using an electric beater on a low speed, whisk until foamy.
Increase the speed and beat until stiff peaks form. Still on a high speed, beat in the caster sugar, a little at a time, until you have a stiff, glossy mixture.
Spoon the mixture onto the baking tray and bake on a rack in the center of the oven for 1 hour.
Turn off the oven but leave the meringue inside to dry out for a further few hours.
Crush the meringue and place into individual dishes. Fold the granadilla pulp and mango into the yogurt, spoon over the meringue and serve immediately.
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