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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Achievable elevated desserts — laminated doughs, cakes, custards
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Achievable elevated desserts — laminated doughs, cakes, custards
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Preheat the oven to 250°F. Line a baking sheet with parchment paper. Beat the egg whites in a large mixing bowl until stiff. Mix the cornstarch and sugar together then gradually beat into the egg whites with the vinegar. The mixture will become thick and glossy. Use a spatula to pile the meringue onto the baking sheet. Place in the oven to bake for 1 hour 45 mins to 2 hours. Turn the oven down to 175°F and cook for 2 hours. Turn off the oven without opening the door and leave the meringue to cool completely. Mix the lime zest, lime juice, 1 tbsp brown sugar and the mango together. Place the strawberries and 2 tbsp brown sugar in a blender and puree until smooth. Beat the cream with 3 tbsp sugar and vanilla extract. Remove the meringue from the baking sheet and place on a serving plate. Spread the cream on top of the meringue then spoon the mango and strawberry puree on top. Serve.