Pre heat the oven to 130C
Whip the egg whites and sugar until they are silky and form stiff peaks.
Pipe small meringues out onto grease proof paper and bake for 45mins until crisp in the outside and still soft in the centre.
Place half of the berries onto a tray and sprinkle liberally with icing sugar. Allow to stand until the sugar dissolves into the berries. Puree and reserve aside.
Peel the mango, dice and set aside.
Whip the mascarpone, lemon zest and cream together with the seeds from the vanilla pod and reserve.
Crush the biscuits roughly and drizzle with the amoretto liqueur. Pipe a little cream into the bottom of a glass, spoon in some berries then more cream.
Spoon in some of the mango puree and add more of the cream.
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