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    Passion Fruit Meringues with Mango and Lychees

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    Passion Fruit Meringues with Mango and Lychees

    The fragrant tartness of the passion fruit cuts through the sweetness of this dessert.

    • Preparation time: 25 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 6


    • For the meringue:
    • 2 medium egg whites
    • 25g caster sugar
    • 75g soft light brown sugar
    • For the topping:
    • 4 passion fruit
    • 284ml carton double cream
    • 2 tbsp icing sugar, sifted
    • 12 lychees
    • 1 medium mango, peeled, stoned and diced


    1. Preheat the oven to 140°C, gas mark 1. Line a baking tray with baking parchment and draw 6 circles with 9cm diameters. To make the meringues, whisk the egg whites in a large bowl, until very stiff but not grainy. Whisk in the caster sugar, until glossy, then gradually whisk in the brown sugar until the mixture is stiff.
    2. Divide the mixture between the circles and spread out with the back of a spoon. Bake for 1 hour, or until crisp. Transfer to a wire rack.
    3. To make the passion fruit cream for the topping, halve 2 of the passion fruits and scoop out the seeds and pulp. Softly whip the cream with 1 tbsp of the icing sugar until it forms soft peaks, then stir in the passion fruit seeds and pulp. Spoon onto the meringues.
    4. Remove the pink outer skins from the lychees, then remove the stones. Arrange the lychees and diced mango on top of the cream. Halve the remaining passion fruits and scoop the seeds and pulp over the lychees and mango. Dust with the remaining icing sugar and serve.

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