Crisp Dessert Recipes - Frosty Mountain Recipe

Ingredients

• 4 egg whites

• 225 g/8 oz/1 cup caster (superfine) sugar

• 600 ml/2 1/2 cups whipping cream

• 2 X 300 g/2 X 11 oz/2 medium cans of lychees, drained

• 410 g/14 1/2 oz/1 large can of pear halves, drained

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Method:

1. Line two baking (cookie) sheets with baking parchment and draw an 18 cm/7 in round on each using a plate as a guide.

2. Whisk the egg whites until stiff. Add half the sugar and whisk again until stiff and glossy. Fold in the remaining sugar. Divide the mixture between the two rounds and spread out evenly.

3. Bake in a preheated oven at 110°C/225°F/gas mark 1/4 for 2 hours until crisp but still white. Remove from the oven and leave to cool.

4. Whip the cream until peaking. Take out about 60 ml/4 tbsp for decoration. Chop the fruit, reserving a few whole lychees and one pear half for decoration.

5. Mix the chopped fruit with the cream and use to sandwich the meringue rounds together on a serving plate.

6. Decorate the top with the reserved whipped cream, a few whole lychees and thick slices of pear.