Kirsty Carre - The West Australian
- Serves 8-10 *
- 600ml whipping cream *
- 100g meringues *
- 4 large mango cheeks, pureed *
- 1 cup lemon curd, homemade or store bought *
- 2 passionfruit *
Whip the cream until it forms soft peaks. Roughly crush the meringues and fold through the cream. Swirl through the mango puree, so that you can still define the puree from the cream. Add the passionfruit pulp to the lemon curd and swirl through lightly. Spoon into a 20cm lined cake tin and freeze. Serve topped with extra mango slices, passionfruit and frangipani flowers.