Meringue and Fruit Dessert Bowl

Ingredients

• 3 large egg whites
• 150 g granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1 medium mango
• 1 medium apple
• 30 g candied ginger
• 100 g fruit jelly cubes
• 200 ml heavy cream
• 2 tbsp honey

Instructions

1. 1

   Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.

2. 2

   In a clean bowl, beat 3 egg whites with a pinch of salt until soft peaks form. Gradually add 150g sugar, 1 tsp cornstarch, and 1 tsp vinegar, beating until stiff, glossy peaks form.

3. 3

   Spoon the meringue onto the prepared sheet in 6 large dollops, creating slight wells in the centers. Bake for 1 hour, then turn off the oven and let cool completely inside.

4. 4

   While meringues cool, peel and dice 1 mango and 1 apple into small cubes. Slice 30g candied ginger into thin strips.

5. 5

   In a small bowl, whip 200ml heavy cream with 2 tbsp honey until soft peaks form.

6. 6

   To serve, place a meringue on each plate. Top with diced fruit, candied ginger, and 100g fruit jelly cubes. Drizzle with extra honey and a spoonful of the honey cream.

7. 7

   Serve immediately, as the meringue will soften if left to sit.

Tools you’ll need

• Electric mixer
• Baking sheet
• Parchment paper
• Mixing bowls
• Whisk
• Chef's knife
• Cutting board

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