Description

This Never Ending Meringue Tranche is an impressive and delicious dessert perfect for serving a crowd. The centerpiece is a long, crisp meringue log topped with whipped cream, fresh mangoes, strawberries, raspberries, and blueberries. The meringue is light and airy with a crisp exterior, complemented by the rich whipped cream and juicy, vibrant berries and tropical mangoes. Finished with a dusting of icing sugar and fresh mint, this dessert is visually stunning and wonderfully refreshing for any special occasion or summer gathering.

Ingredients

Scale

Meringue

180 ml / 6 oz egg whites (5 to 6 eggs, room temperature)
300 g / 10 oz caster sugar (superfine sugar)

Whipped Cream Topping

600 ml / 20 oz heavy whipping cream
1 tsp vanilla extract
3 tbsp caster sugar (superfine sugar)

Fruit Topping

2 large mangoes, peeled and sliced
500 g / 1 lb strawberries (about 2 punnets), hulled and halved
450 g / 15 oz raspberries and blueberries (mixed, approximately 3 Australian punnets combined)

Garnish

Icing sugar / powdered sugar for dusting (optional)
Chopped fresh mint

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Instructions

Preheat and prepare baking surface: Preheat your oven to 150°C (300°F). Line a very long baking tray or several trays arranged end-to-end with baking paper to accommodate the 1.6-metre length of the meringue. Ensure the surface is clean and dry.
Make the meringue: In a clean, dry bowl, whisk the egg whites at medium speed until soft peaks form. Gradually add the caster sugar, a spoonful at a time, beating continuously until the mixture is glossy and stiff peaks form. Be careful not to under or overbeat to maintain a stable meringue mixture.
Shape and bake: Spread the meringue mixture evenly into a long rectangle approximately 1.6 metres (5.2 feet) long on the prepared baking paper. Use a spatula to smooth the top. Bake in the preheated oven for about 75 minutes or until the meringue is dry and crisp on the outside but still slightly soft inside. Then switch off the oven, leave the door slightly ajar, and allow the meringue to cool completely inside to prevent cracking.
Prepare the whipped cream and fruit: While the meringue is baking and cooling, whip the heavy cream with vanilla extract and caster sugar until soft peaks form. Slice the mangoes and hull the strawberries. Prepare the raspberries and blueberries by washing and draining well.
Assemble the tranche: Once the meringue is completely cool, transfer it carefully onto a long serving platter. Spread the whipped cream evenly over the top. Decorate generously with the sliced mangoes, strawberries, raspberries, and blueberries. Dust with icing sugar if desired and sprinkle freshly chopped mint over the fruit for a fresh finish.

Notes

Ensure egg whites are at room temperature for better volume when whisked.
Gradually adding sugar to the egg whites helps create a stable meringue.
The meringue should be crisp on the outside but slightly soft inside to achieve the best texture.
Cooling the meringue gradually inside the oven helps prevent cracking.
This dessert is best assembled just before serving to keep the meringue crisp.
Use fresh, ripe fruits for maximum flavor and vibrant appearance.