Preparations 15 - 30 min
14 g FunCakes Meringue Powder
70 g FunCakes Whipped Cream Stabilizer
FunCakes Candy Choco Pearls Large Gold
375 g fine granulated sugar
125 ml water
500 ml whipped cream
Yellow fruit of your choice, for example: gold kiwi, mango, pineapple, persimmon
Put 14 g FunCakes Meringue Powder together with 125 g fine granulated sugar and 125 ml water in a bowl, stir until the sugar has dissolved and let it rest for a while.
Transfer the mixture to a grease-free bowl and mix with a grease-free whisk high speed until foamy. Gradually add the rest of the sugar while mixing. Beat at high speed until it has become a firm whole and you can pull peaks that don’t fall back.
Preheat the oven to 120°C (convection oven 100°C) and line a baking tray with baking paper.
Spoon the meringue foam into 6 large portions on the baking paper. They don’t have to be perfectly shaped, because they will eventually be broken into pieces. Dry the meringues for about 2,5 hours in the oven and let them cool down in the oven afterwards. Make sure the oven is switched off while cooling down.
Cut the yellow fruit into pieces and break the meringues roughly in small bites too. Put some mango pieces and meringue apart for decoration.
Beat 500 ml whipped cream with 70 g FunCakes whipped cream stabilizer until stiff and fold through the yellow fruit and small chunks of meringue.
Place a layer of mango pieces at the bottom of the glasses and scoop the meringue mixtures on top. Decorate with coarse pieces of meringue and the FunCakes Candy Choco Pearls Large Gold.