Directions:
- Heat over to 120C/fan 100C/gas 1/2 and line two baking sheets with parchment paper.
- Use the base of a 20cm cake tin as a guide to draw a circle on each piece of paper.
- Beat the egg whites until the stand in stiff peaks, then add 2 tbsp of the caster sugar and whisk until the mixture stiffens up again.
- Fold in the rest of the sugar and cardamom using a large metal spoon.
- Swirl the meringue mixture around the circle template.
- Bake for 75-90 minutes until crisp and slightly golden and the parchment peels away easily.
- At this point, you can keep it in an airtight container for up to 2 weeks or in the freezer for a month.
- Make the yogurt sorbet filling by melting the sugar in 100ml water over a medium heat until it all dissolves.
- Pour the syrup into a large bowl and let cool.
- Meanwhile, put the mango and lime juice in a food processor and whizz to a smooth puree.
- Stir the puree and yogurt into the syrup.
- Start your ice cream machine and pour in the sorbet mixture.
- Leave to churn for 15-30 minutes until the mixture is frozen but still soft and creamy.
- Fold in the raspberries, then spoon into a plastic container and freeze for up to one month.
- When you want to assemble the dish, take the sorbet and meringues out of the freezer 2 hours before serving.
- After 45mins-1 hour the sorbet should be soft but not runny.
- Put one of the meringues on a serving plate and scoop the sorbet on top of it.
- Put the second meringue on top, smooth around the outside with a flat edged knife and return to the freezer until ready to serve but don't keep it in there more than an hour.
- Serve with the remaining raspberries and dusted with icing sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.13 Kcal (687 kJ) | ||
| Calories from fat | 2.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 0% | |
|---|---|---|---|
| Cholesterol | 0.01mg | 0% | |
| Sodium | 26.68mg | 1% | |
| Potassium | 161.19mg | 3% | |
| Total Carbs | 39.52g | 13% | |
| Sugars | 34.47g | 138% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 2.32g | 5% | |
| Vitamin C | 29.2mg | 49% | |
| Iron | 0.4mg | 2% | |
| Calcium | 17.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 127.93 Kcal (536 kJ) | ||
| Calories from fat | 2.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.25g | 0% | |
|---|---|---|---|
| Cholesterol | 0.01mg | 0% | |
| Sodium | 20.79mg | 1% | |
| Potassium | 125.63mg | 3% | |
| Total Carbs | 30.8g | 13% | |
| Sugars | 26.87g | 138% | |
| Dietary Fiber | 2.4g | 12% | |
| Protein | 1.81g | 5% | |
| Vitamin C | 22.8mg | 49% | |
| Iron | 0.3mg | 2% | |
| Calcium | 13.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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