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  • 4 Egg whites

  • 150g Castor sugar

  • a dash Vanilla essence

  • a dash Vinegar

  • 75ml Amaretto

  • 6 Amoretti biscuits

  • 250g Raspberries

  • 110g Icing sugar

  • 1/2 Ripe mango

  • 150g Mascarpone

  • 100ml Cream

  • 1/2 Lemon

  • 1/2 Vanilla pod


  • 1.

    Pre heat the oven to 130C

  • 2.

    Whip the egg whites and sugar until they are silky and form stiff peaks.

  • 3.

    Pipe small meringues out onto grease proof paper and bake for 45mins until crisp in the outside and still soft in the centre.

  • 4.

    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.

  • 5.

    Peel the mango, dice and set aside.

  • 6.

    Whip the mascarpone, lemon zest and cream together with the seeds from the vanilla pod and reserve.

  • 7.

    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.

  • 8.

    Spoon in some of the mango puree and add more of the cream.

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