Kiwi mess

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 6 PREP AND COOK TIME 1 HOUR 30 MIN­UTES (+ COOL­ING TIME) 3 egg whites ¼ tea­spoon fine salt ⅔ cup (150g) caster sugar 3 white peaches, skin on, quar­tered, stones re­moved juice of 1 lime 1 ta­ble­spoon ic­ing sugar 1kg man­goes, peeled, diced pulp of 6 pas­sion­fruit 300ml cream, whipped 1 Pre­heat oven to 170°C (150°C fan-forced). Grease a large oven tray and line with bak­ing pa­per. 2 Beat the egg whites and salt with an elec­tric mixer un­til soft peaks form. Be­gin adding the caster sugar, a lit­tle at a time, un­til it’s all used up. Con­tinue to mix un­til the egg whites form stiff, glossy peaks. (You should be able to hold the bowl of the mixer up­side down for a slow count to 10, with­out the meringue mix­ture fall­ing out.) 3 Spread the mix­ture onto the pre­pared oven tray, leav­ing a 3cm space around the edges. Bake for 30 min­utes, then re­duce the tem­per­a­ture to 140°C (120°C fan-forced) and bake for a fur­ther 40 min­utes or un­til crisp. Turn the oven off and prop the door open an inch or so. Al­low the meringue to cool in the oven, then re­move to com­pletely cool. Break into shards. 4 Put the peaches, lime juice and ic­ing sugar in a blender and blitz to a purée. 5 In six large wa­ter glasses, layer the mango, pas­sion­fruit pulp, whipped cream and peach mix­ture with the meringue. Fin­ish with whipped cream and pas­sion­fruit pulp. Not suit­able to freeze or mi­crowave.

Kiwi mess

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