Tropical fruit pots Recipe

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serves:

4

Cost:

not

Total Time:

00:00

Prep:

00:00

Cooking:

00:18
- 20

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

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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