Meringue
8 eggwhites
440 sugar
2tsp cornflour
1tsp white vinegar
Sponge
6 eggs
185g castor sugar
185g plain flour
90g melted butter
Mango
6 mango cheeks
300ml sugar
300ml water
Peanuts
200g blanched peanuts
2 tbls EVO
1 tbls fine salt
300g double cream whipped
300g dulce de leche
1 To make meringue, whisk egg whites till soft peaks adding sugar slowly, add cornflour and vinegar place in a tray and bake at 100 degrees for 2 hours.
2 For sponge, preheat oven at 180 degrees grease a tin, beat up eggs until light and fluffy fold in sifted flour and melted butter, bake for 20 to 25 minutes.
3 Cut mangos into cheeks and cut cheeks in 4, bring sugar and water To boil and add mango stones and turn off leave to sit for 15 minutes strain and add cheeks allow to cool in fringe.
4 Roast peanuts on 150 degrees until golden add oil and salt allow to cool and roughly chop.
5 Smash everything together on a plate and present as your smash-hit.
