Prep 2 hrs
Cook 15 mins
I haven't made this yet but the picture in BBC Good Food mag looked amazing.
- 4 egg whites
- 200 g golden caster sugar
- 1⁄4 teaspoon cardamom seed, crushed (about 6 pods worth)
For the Yogurt Filling
- 100 g golden caster sugar
- 2 large ripe mangoes, peeled and stoned
- 2 limes, juice of
- 2 (150 g) containers Greek yogurt
- 130 g raspberries
- 2 tablespoons icing sugar
- 140 g raspberries
- Heat over to 120C/fan 100C/gas 1/2 and line two baking sheets with parchment paper.
- Use the base of a 20cm cake tin as a guide to draw a circle on each piece of paper.
- Beat the egg whites until the stand in stiff peaks, then add 2 tbsp of the caster sugar and whisk until the mixture stiffens up again.
- Fold in the rest of the sugar and cardamom using a large metal spoon.
- Swirl the meringue mixture around the circle template.
- Bake for 75-90 minutes until crisp and slightly golden and the parchment peels away easily.
- At this point, you can keep it in an airtight container for up to 2 weeks or in the freezer for a month.
- Make the yogurt sorbet filling by melting the sugar in 100ml water over a medium heat until it all dissolves.
- Pour the syrup into a large bowl and let cool.
- Meanwhile, put the mango and lime juice in a food processor and whizz to a smooth puree.
- Stir the puree and yogurt into the syrup.
- Start your ice cream machine and pour in the sorbet mixture.
- Leave to churn for 15-30 minutes until the mixture is frozen but still soft and creamy.
- Fold in the raspberries, then spoon into a plastic container and freeze for up to one month.
- When you want to assemble the dish, take the sorbet and meringues out of the freezer 2 hours before serving.
- After 45mins-1 hour the sorbet should be soft but not runny.
- Put one of the meringues on a serving plate and scoop the sorbet on top of it.
- Put the second meringue on top, smooth around the outside with a flat edged knife and return to the freezer until ready to serve but don't keep it in there more than an hour.
- Serve with the remaining raspberries and dusted with icing sugar.