Ingreadient :

• 6 large egg whites
• 300g caster sugar
• 1 ltr whipped double cream
• 2 mangoes, sliced
• 200ml mango puree
• 3 passion fruit, scooped out
• 200g caster sugar
• Coconut shredded

Direction :

1. Whisk the egg whites until stiff and add the sugar a spoonful at a time.
2. Line a large baking tray.
3. Pipe or spoon the meringue into 4 circles.
4. Place in the oven for 4 hours.
5. Layer up with cream and fruit and puree.
6. Heat the sugar in a non-stick pan to a caramel, drizzle over the top and sprinkle with coconut.