Mango Berry Meringue Slice with Whipped Cream
A tray size meringue base topped with vanilla whipped cream, sliced mango, and mixed berries, built to feed a crowd.
Equipment
- Large baking tray
- Parchment paper
- Stand mixer or hand mixer
- Serving platter
Ingredients
Main Ingredients
- ¾ cup egg whites about 5 to 6 large eggs, room temperature
- 10 oz superfine sugar for the meringue
- 2 ½ cup heavy whipping cream cold
- 1 tsp vanilla extract
- 3 tbsp superfine sugar for the cream
- 2 large ripe mangoes peeled and sliced
- 1 lb strawberries hulled and sliced
- 15 oz raspberries and blueberries mixed
- 2 tbsp powdered sugar for dusting
- 2 tbsp chopped fresh mint for garnish
Instructions
Cooking
- Bake the base. Beat the whites to soft peaks, add the sugar a spoonful at a time until stiff and glossy, spread into a large rectangle on parchment, and bake at 250 degrees F for 1 1/2 to 2 hours until crisp.
- Cool slowly. Switch off the oven and leave the meringue inside for 1 hour so it sets without cracking badly.
- Whip the topping. Whisk the cream, vanilla, and 3 tbsp sugar to soft peaks, then chill until needed.
- Layer the slice. Move the meringue to a platter, spread with cream, and arrange the sliced mango, strawberries, raspberries, and blueberries.
- Finish. Dust with powdered sugar, scatter the mint, and cut into 12 slices with a wet knife.
Notes
Substitutions: Use granulated sugar pulsed in a blender if you do not have superfine sugar.
Tips: Add the topping just before serving so the base stays crisp.
Storage: Keep the baked base airtight at room temperature for up to 2 days. Refrigerate the finished slice for up to 2 days.