coarsely chopped unsalted roasted cashews **Note: Cashews can be substituted with other nuts such as almonds or pistaschios. Preheat oven to 300F (150C).
1 1/2 to
2 hours, or until the meringue is dry, crisp and a well-browned in colour. If you prefer a lighter and chewier meringue wafer, go with a light-brown colour. The important thing is that the wafers are crunchy!
So for the pudding cake, I stuck to mango as it is definately the top choice at the moment for colour & taste and since I had a big can of puree with me, I did not see a reason why I shouldn't be using it
mango cheese cake with agar-agar. I have fresh mango puree without removing fibre(withiut straining). Though gelatin is available here,never thought to used it but for an experiment first time bought few sachets and tried this cheese cake with lots of care
Mangocake is a real tasty one. Mango Jelly. Top this cake with the fruits of your choice. I have made mango sponge cake and put together with whipped cream frosting and topped with Mango jelly and fresh fruits
Anyways, now that I have secured in your mind that it is indeed still summer – if you live in Southern California just look out your window for emphasis – put down the pumpkin latte, back away from the cable-knit sweaters and let me show you this lovely little passion fruit meringuecake