Mango and passionfruit meringue cake

  • 1 hr 25 mins preparation
  • Serves 8
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Mango and passionfruit meringue cake
  • 4 egg whites
  • 1 cup (220g) caster sugar
  • 1/2 teaspoon vanilla bean paste
  • 3/4 teaspoon white vinegar
  • 300 millilitre thickened cream, whipped
  • 3 medium (1.3kg) mangoes, peeled, sliced thinly
  • 1/2 cup (125ml) fresh passionfruit pulp


Mango and passionfruit meringue cake
  • 1
    Preheat the oven to 120°C (100°C fan-forced).
  • 2
    Line two baking trays with baking paper. Mark a 20cm circle on both pieces of paper. Lightly grease the paper, dust with a little cornflour; shake off excess.
  • 3
    Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add the sugar; beat until sugar dissolves between additions. Fold in the vanilla bean paste and the vinegar until combined. Spread the meringue evenly over circles on trays.
  • 4
    Bake the meringues for about 1 hour or until dry to the touch. Cool meringues in the oven with the door ajar.
  • 5
    Place one of the meringues on a serving plate. Top with half the whipped cream, half the mango and half the passionfruit. Top with the remaining meringue, cream, mango and passionfruit.


Not suitable to freeze or microwave. You will need about 5 passionfruit for this recipe.

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