Mango and Raspberry Meringue Torte

Method/Steps

Raspberry Sauce

In a blender, process raspberries until puréed. Rub purée through a fine strainer into a bowl; discard seeds. Pour sauce into a small serving bowl.

Mango Sauce

In a blender, process manna slices until puréed with lime juice and water. Add orange-flavoured liqueur and sugar. Rub sauce through a fine strainer into a bowl; discard fibbers. Pour into a small serving bowl.

Assembly

1. With an electric mixer on high speed, beat egg whites with cream of tartar in a large bowl until frothy. Continue beating at high speed, slowly add sugar until whites will hold stiff peaks. Beat in the vanilla.

2. Butter a 9 x 5 inch loaf pan. Scoop the meringue into the pan and spread it to make the surface level. Bake in a 275°F until the surface not longer feels sticky, about 40 minutes. Remove the cake from the oven and place it on a rack; immediately run knife blad around the edge of the pan to loosen the cake. Let the cake cool in the pan for 5 minutes, then turn it out onto a serving platter and let cool.

3. Beat cream until it holds soft peaks; stir int liqueur. Swirl cream over the top and sides of the meringue cake.

4. To serve, slice torte into 8 slices. Offer fresh raspberries along with mango and raspberry sauces to add.