Ingredients

• For the meringue:
• 4 egg whites
• 8 tbsp castor sugar,
• 2 tsp - cornflour
• 1 tsp vanilla essence
• For the filling:
• 2 cups cream
• 4 tbsp castor sugar
• 1 tsp vanilla essence
• For the garnishing:
• 4 mangoes - cubed

How to Make Mango Meringue Dollops

• To prepare the meringue:
• Whisk the egg whites till they form stiff peaks.
• Then, still whisking, add the castor sugar - one tbsp at a time - till all the sugar is used up.
• Next fold in the corn flour and vanilla essence.
• Place two tbsp of the meringue to make a dollop on a Swiss roll baking dish, placing seven more at a distance from each other.
• Bake in a pre-heated oven for 45 mins. at 180 C.
• To prepare the filling:
• Beat the cream till it forms stiff peaks.
• Slowly fold in the castor sugar and vanilla essence.
• Spoon this filling into an icing gun and refrigerate for 10 mins.
• To serve:
• Make a small opening in the meringues and pipe in the filling.
• Serve with the diced mangoes.