White Chocolate and Mango Meringue Gateau

Ready In

2 hrs 30 mins




4 egg whites
250ml castor sugar
Desiccated coconut


360g white chocolate 2x180g slabs
500ml cream
2 mangoes, peeled and sliced


  1. Beat the egg whites until stiff then beat in the castor sugar a tablespoon at a time. Beat until the mixture is thick and glossy.
  2. Draw 3 x 22cm circles on non-stick baking paper and place the papers on baking trays.
  3. Divide ¾ of the mixture between the three trays and spread to cover the discs. Sprinkle with coconut.
  4. Spoon the remaining mixture into a piping bag with a plain 1cm nozzle and pipe logs onto the baking paper. Sprinkle with coconut.
  5. Bake at 120°C for 1 ½ hours. Switch off the oven and allow to cool.


  1. Put the chocolate into a bowl and add 60ml of the cream. Microwave on 50% power for 2 minutes, stirring until smooth. Allow to cool.
  2. Whip the remaining cream till soft peaks then mix in the cooled chocolate. Place one meringue disc on your serving plate. Spread with 1/3 of the white chocolate mixture.
  3. Top with slices of mango. Add another disc. Spread with another 1/3 of the chocolate mixture and mango. Top with final meringue layer and remaining chocolate mixture.
  4. Decorate with meringue logs and mango. Chill well until ready to serve.

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