Name: Tropical fruit pots recipe
Cook time: 18 min
Yield: Serves: 4
Ingredients: 2 large egg whites; 100g (4oz) caster sugar; Coconut or lemon-flavoured sponge cake, diced; Mango, sliced; Pineapple chunks; 1 tbsp of desiccated coconut; 4 individual ramekin dishes

By GoodtoKnow

published 4 September 2007

in Recipes

These tasty fruit dessert bring the full flavour of the exotic with less of the calories- perfect for a dinner party or family treat.

Ingredients

2 large egg whites
100g (4oz) caster sugar
Coconut or lemon-flavoured sponge cake, diced
Mango, sliced
Pineapple chunks
1 tbsp of desiccated coconut
4 individual ramekin dishes

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Method

To make the meringue, place two large egg whites in a clean, grease-free bowl and, using an electric whisk, whisk until stiff but not dry. Gradually whisk in 100g (4oz) caster sugar, 15ml (1tbsp) at a time until the meringue is firm and glossy.
Place some diced coconut or lemon-flavoured sponge cake in the base of 4 individual ramekin dishes. Top with sliced mango and pineapple chunks then swirl the meringue over the top of each dish. Sprinkle with a little desiccated coconut and bake in a preheated oven at 200 C, 400 F, Gas 6 for 5-6 mins until the meringue is golden.

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