FROZEN PASSIONFRUIT & MERINGUE CAKE
SERVES 12 PREP 20 MINS + FREEZING COOK 5 MINS
½ x 450g sponge slab 1 litre tub mango sorbet ½ x 100g packet pavlova nest, broken 300ml tub thickened cream, whipped 2 mangoes, peeled, thinly sliced ½ x 10g packet freezedried strawberries, crushed (see tip)
LEMON PASSIONFRUIT TOPPING
2 tbsp boiling water 2 tsp gelatine 350g jar lemon curd 3 passionfruit, pulp
1 Line a deep 20cm square cake pan with 2 long strips baking paper, extending paper 2cm over sides (to allow lifting out of pan once frozen).
2 Line base of cake pan with sponge, trimming and joining
to fit. Using a large metal spoon, scoop sorbet over top of sponge, spreading to make an even layer.
3 Cover mango layer with crushed meringue nests, pressing down gently to secure. Spread whipped cream evenly over top of meringue. Freeze 30 mins. 4 LEMON PASSIONFRUIT
TOPPING In a jug, whisk gelatine into boiling water to dissolve. Cool. In a bowl, whisk lemon curd and gelatinne gelatine mixture together. Pour over cream mixture. Dollop passionfruit into curd mixture and swirl gently. Freeze 2 hours until set.
5 Lift cake from pan using baking paper and transfer to a serving plate. Decorate with mango and crushed freeze-dried strawberries.