Mango & Raspberry Meringue Shiver

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“I haven't made this yet but the picture in BBC Good Food mag looked amazing.”
2hrs 15mins

Ingredients Nutrition


  1. Heat over to 120C/fan 100C/gas 1/2 and line two baking sheets with parchment paper.
  2. Use the base of a 20cm cake tin as a guide to draw a circle on each piece of paper.
  3. Beat the egg whites until the stand in stiff peaks, then add 2 tbsp of the caster sugar and whisk until the mixture stiffens up again.
  4. Fold in the rest of the sugar and cardamom using a large metal spoon.
  5. Swirl the meringue mixture around the circle template.
  6. Bake for 75-90 minutes until crisp and slightly golden and the parchment peels away easily.
  7. At this point, you can keep it in an airtight container for up to 2 weeks or in the freezer for a month.
  8. Make the yogurt sorbet filling by melting the sugar in 100ml water over a medium heat until it all dissolves.
  9. Pour the syrup into a large bowl and let cool.
  10. Meanwhile, put the mango and lime juice in a food processor and whizz to a smooth puree.
  11. Stir the puree and yogurt into the syrup.
  12. Start your ice cream machine and pour in the sorbet mixture.
  13. Leave to churn for 15-30 minutes until the mixture is frozen but still soft and creamy.
  14. Fold in the raspberries, then spoon into a plastic container and freeze for up to one month.
  15. When you want to assemble the dish, take the sorbet and meringues out of the freezer 2 hours before serving.
  16. After 45mins-1 hour the sorbet should be soft but not runny.
  17. Put one of the meringues on a serving plate and scoop the sorbet on top of it.
  18. Put the second meringue on top, smooth around the outside with a flat edged knife and return to the freezer until ready to serve but don't keep it in there more than an hour.
  19. Serve with the remaining raspberries and dusted with icing sugar.

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