Chewy Meringue and Mango Sorbet Cake
Chewy Meringue and Mango Sorbet Cake is a dessert that combines light, airy meringue with refreshing, tangy mango sorbet. The cake typically features layers of chewy meringue, which provides a sweet and slightly crisp texture, paired with smooth, fruity mango sorbet that adds a vibrant, tropical flavor.The combination of meringue and sorbet creates a balance of textures: the meringue offers crunch and chewiness, while the sorbet brings a cool, smooth contrast. This dessert is often served chilled and is perfect for a refreshing treat, especially during warmer months. The sweet and tangy flavors of mango complement the richness of the meringue, making for a light yet indulgent dessert experience.
Ingredients
- 3 egg whites
- 3/4 cup caster sugar
- 1 litre mango sorbet
- 1/4 small pineapple, cut into thin wedges
- 1 passionfruit, halved
- Fresh mint leaves, to serve
Instructions
- Preheat oven to 120C/100C fan forced. Line 2 large baking trays with baking paper. Trace three 10cm x 20cm rectangles on the paper. Turn paper over.
- Using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar dissolves and mixture is thick and glossy. Spoon mixture evenly onto 3 rectangles on prepared trays, spreading with a spatula to level. Bake for 1 hour, swapping trays halfway during cooking, or until meringue is firm, but not browned. Turn oven off. Cool for at least 1 hour in oven with door ajar.
Nutrition
Calories: 868kcalCarbohydrates: 51.5gProtein: 1.3gFat: 0.1gSodium: 19.3mgPotassium: 40.2mgFiber: 0.4gSugar: 49.4gVitamin A: 117.5IUVitamin C: 9.3mgCalcium: 2.8mg
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