Ingredients

• 4 free-range egg yolks
• 75ml/3fl oz water
• 200g/7oz caster sugar
• 250g/9oz mango flesh
• roughly chopped
• 250ml/9fl oz double cream
• 75ml/3fl oz free-range egg whites
• 2 free-range egg whites
• 50g/2oz caster sugar
• 175ml/6fl oz double cream
• lightly whipped
• 3 passion fruit
• flesh scooped out
• 2 tbsp icing sugar
• ½ mango
• finely sliced

Directions

• For the mango parfait
• place the egg yolks
• water and half the sugar into a saucepan and whisk to combine. Place over a low heat and cook gently
• stirring occasionally
• for about ten minutes
• until the mixture thickens.
• Remove from the heat and pour into a mixing bowl. Whisk until the mixture cools and is light and fluffy.
• Meanwhile
• place the mango flesh into a blender and blend until smooth. Pass through a sieve into a bowl.
• Add the cream to the mango mixture and whisk until the mixture forms soft peaks when the whisk is removed. Fold in the cooled egg yolk mixture.
• Place the egg whites into a bowl and whisk until soft peaks form when the whisk is removed. Gradually add the remaining caster sugar
• continuing to whisk until stiff and glossy.
• Fold the egg white mixture into the cream mixture until well combined.
• Spoon the mixture into six individual pudding moulds lined with cling film. Place into the freezer for 1-2 hours until completely firm.
• Preheat the oven to 100C/200F/Gas ¾.
• For the meringue stack
• place the egg whites into a bowl and whisk until soft peaks form when the whisk is removed.
• Gradually add the sugar and continue to whisk until stiff and glossy.
• Spoon the mixture into a piping bag fitted with a small plain nozzle. Draw 18 7.5cm/3in diameter circles onto baking parchment and place onto a baking sheet. Pipe the meringue in a spiral to fill each circle.
• Transfer to the oven and cook for 20 minutes
• then turn the oven off but leave the meringues in there for at least two hours. When crisp
• remove from the oven and allow to cool completely.
• Remove the parfait from the freezer five minutes before serving.
• To serve
• place a meringue disc onto each of six serving plates. Spread a little whipped cream over them
• then drizzle with the passion fruit flesh. Top with another meringue and the remaining cream and passion fruit
• then finish with a third meringue.
• Turn the parfaits out onto the plates with the meringues. Dust the meringue stacks with icing sugar and top with a few mango slices.