Ingredients
Method
1.Preheat oven to 120°C.
2.Lightly grease and line three oven trays with baking paper. Draw a 22cm circle on each sheet.
3.In a bowl, using an electric mixer, beat egg whites until soft peaks form. Add sugar, one tablespoon at a time, beating on high until sugar dissolves, for 8-10 minutes.
4.Beat in vanilla. Using a large metal spoon, gently fold coconut through.
5.Divide meringue evenly between trays. Spread to fill outlined circles. Bake for 90 minutes to 2 hours until firm and dry.
6.Allow to cool completely in a turned-off oven with door slightly ajar.
7.Place one meringue disc on serving platter. Top with scoops of half the mango sorbet. Top with a second disc and scoops of raspberry sorbet.
8.Top with remaining meringue disc and scoops of remaining mango sorbet. Top with raspberries, mango slices and passionfruit pulp. Serve straight away.
✦ This is perfect for a gluten-free, dairy-free birthday dessert. ✦ Try using other combinations of sorbet, such as lime and passionfruit or chocolate and lemon.
Note
