Name: Brown sugar meringue parfait
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 6
Ingredients: 3 egg-whites; 1/3 cup caster sugar; 1/3 cup brown sugar; 1/2 teaspoon cornflour; 565 gram can, drained lychees; 4 scoops coconut ice-cream (or other of choice); 2 bananas, thinly sliced; 1/2 cup each, thick custard, whipped cream; 2 passionfruit, pulp only

Brown sugar meringue parfait

Serves 6

Prep

20M

Cook

1H 25M

Total

1H 45M

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Ingredients

3 egg-whites

1/3 cup caster sugar

1/3 cup brown sugar

1/2 teaspoon cornflour

565 gram can, drained lychees

4 scoops coconut ice-cream (or other of choice)

2 bananas, thinly sliced

1/2 cup each, thick custard, whipped cream

2 passionfruit, pulp only

Method

1.Preheat oven to slow, 150°C. Line 2 oven trays with baking paper. Draw six 10cm circles on paper. Turn paper ink-side down.

2.In a bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating well until sugar dissolves and foam is thick and glossy. Beat in brown sugar and cornflour.

3.Spread mixture onto prepared trays, using circles as a guide. Bake 30 minutes. Reduce oven to very slow, 120°C. Bake a further 1 hour, until firm. Cool in a turned-off oven with door ajar.

4.Break meringues and layer in serving glasses with lychees, ice-cream, banana, custard, cream and a drizzle of passionfruit pulp.

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Ingredients

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