Mango & Raspberry Meringue Shiver

Method

1. Heat oven to 120C/fan 100C/gas 1⁄2 and line two baking sheets with baking parchment. Using the base of a 20cm cake tin as a template, draw a circle on each piece of paper. Using electric beaters, whisk the egg whites until they stand in stiff peaks. Add 2 tbsp of the caster sugar and whisk until the mixture stiffens up again, then fold in the remaining sugar and cardamom using a large metal spoon. 

2. Swirl the meringue mixture around the circle template. Bake for 11⁄4-11⁄2 hrs until crisp and lightly golden and the parchment peels away easily. Cool on a wire rack. Keep in an airtight container for up to two weeks or freeze for up to a month.

3. Make the yogurt sorbet filling while the meringues are cooking. Melt the caster sugar in 100ml water over a medium heat until completely dissolved. Pour the syrup into a large bowl to cool. Meanwhile, tip the mango flesh and lime juice into a blender or food processor and whizz to a smooth purée. Stir the purée and the yogurt into the syrup until completely combined. 

4. Start the ice cream machine and pour in the sorbet mixture. Leave it to churn for 15-30 mins (depending on your machine) until the mixture is frozen, but still soft and creamy. Fold in the raspberries then spoon into a plastic container and freeze. Can be frozen for up to one month.

5. Take the sorbet and meringues out of the freezer 2 hours before serving. After 45 mins-1 hr the sorbet should be softened, but not runny. Put one of the meringues onto a serving plate and scoop the sorbet on top of it. Complete the sandwich with the other meringue. Smooth around the outside of the gateau with a flat-edged knife and return it to the freezer until ready to serve – but don’t leave it longer than an hour or so. Serve with remaining raspberries and dusted with icing sugar.