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

Method:

1. To prepare the meringue:
2. Whisk the egg whites till they form stiff peaks.
3. Then, still whisking, add the castor sugar – one tbsp at a time – till all the sugar is used up.
4. Next fold in the corn flour and vanilla essence.
5. 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.
6. Bake in a pre-heated oven for 45 mins. at 180 C.
7. To prepare the filling:
8. Beat the cream till it forms stiff peaks.
9. Slowly fold in the castor sugar and vanilla essence.
10. Spoon this filling into an icing gun and refrigerate for 10 mins.
11. To serve:
12. Make a small opening in the meringues and pipe in the filling.
13. Serve with the diced mangoes.