Brown Sugar Meringue
- 3 egg whites
- 85g dark brown sugar (or light if that’s what you have)
- 80g caster sugar
- 1 tsp cornflour (cornstarch)
- 1/4 tsp white vinegar
Flourless Hazelnut Sponge
- 4 large eggs, room temperature
- 100g caster sugar
- 120g hazelnut meal (finely ground hazelnuts)
- 60g butter, melted
- 1 large mango
- 2 yellow peaches or nectarines
- 150g caster sugar
- 150ml water
- 300ml double cream
- 1 Tbl of caster sugar (or to taste)
- 1 tsp vanilla bean paste
- 200g dulce de leche
Brown Sugar Meringue:
- Preheat oven to 100°C and line a baking tray with baking paper. In your stand mixer with a whisk attachment, whip up the egg whites with a pinch of salt until foamy and soft peaks. Then gradually add in the sugars, a heaped tablespoon at the time, and whip until thick, smooth and glossy (if you pinch a little meringue between your fingers it shouldn’t feel gritty with sugar granules. If it does, keep whipping until all of the sugar has dissolved).
- With a large metal ladle or spoon, dollop about 8 mounds of meringue on the tray, leaving about a centimetre space in between. Bake for about 2 hours at 100°C or until the meringues are crisp but uncoloured (if you tap the tops, it should sound hollow).
- Switch off the oven, leave the oven door slightly ajar (use a wooden spoon handle to wedge the door open) and leave meringues to cool completely in the oven. Store in an airtight container.
Flourless Hazelnut Sponge
- Preheat oven to 170°C then grease and line a 22-23cm square cake tin. With a stand mixer, whisk the eggs and sugar until very thick and tripled in volume. Fold in the hazelnut meal then fold in the melted butter until just mixed. Scrape into tin and bake for 20-25 minutes or until the centre springs back when lightly pressed. Cool in tin then turn out onto a wire rack. Cut into small squares or break into pieces and store in an airtight container.
- For the fruits, peel mango and remove the seed (keep it) then slice into thin wedges. Cut peaches or nectarines in half, remove stone then slice into wedges.
- In a pan, add the sugar and water then stir over medium heat until the sugar has dissolved. Bring to a boil for a minute then remove from heat. Add in the sliced mangoes and peaches and chill in the fridge until needed (note – if your fruits are super ripe and soft then feel free to skip this step and just use the fruits raw and fresh).
- Whip up the double cream, sugar and vanilla until soft peaks then set aside in the fridge. Lightly whisk up your dulce de leche until loosened and holds soft peaks.
- To assemble, layer the sponge, fruits, dulce de leche, cream and meringue on plates or dessert glasses, a large serving bowl (like a trifle) or jumble it all together in whatever order you like in small bowls.