Pre-heat your oven to 150°

INGREDIENTS: 

For the meringue:

• 200ml fresh egg white

• 300g fine caster sugar

• 1 tbls white vinegar (any white vinegar is ok, I used rice wine)

For the Mango sauce:

• Place 1 trimmed mango into a blender and make a fine pulp, set aside

For the cream: 

• 400ml thickened cream, whipped until medium peaks form and set aside

 METHOD:

1. Place your egg white in a mixer bowl, with the whisk attachment bring the egg whites to a soft peak

2. Start adding the sugar a few tablespoons at a time, ensuring that the sugars mixed in before add more.

3. Once all your sugar is added, continue whisking for 10-15 minutes until it becomes beautiful, silky, stiff, smooth, SEXY

4. Add the vinegar mix for another 30 seconds to combine

5. Scoop out your meringue onto a linen baking tray, arrange in a rough circle about 20cm wide

6. Reduce oven temp to 110c then place meringue in

7. Bake for 1 hour 30 minutes or until its dry & crisp to touch

8. Then turn your oven completely off, and allow the meringue to cool in the oven for an hour

9. Slice your meringue carefully onto a cake stand

10. Assemble with fresh fruits, mango sauce & lime segments

Recipe & Photography by Joel Bennetts. Follow him on Instagram here.  

Joel Bennetts is a Sydney based chef who has always strived to develop his skills by working with as much culinary diversity as possible. He started his apprenticeship at Pier restaurant in Rose Bay, moved to Bistrode CBD, where he worked alongside the late Jeremy Strode (the legend off offal), then moved to Three Blue Duck's before taking up his first head Chef role at Henry Dean. From here, he moved to China for 7 months, spent time in Japan working to curate an 8 course vegan menu at hotel A.I.R before moving back to Syd to take up the mantle as Head Chef at Peppe's. Joel has recently moved into an Executive role with the team at Fishbowl who are working to open a new concept restaurant opening in Bondi in November.