1 egg white 75 g sugar 100 g whipped cream 100 g 300 g 3 kiwis 1 mango Mint leaves (to garnish)
1. Preheat the oven to 100°C (top and bottom burners). Lay out a baking sheet with baking paper. Beat the egg whites until stiff, gradually adding the sugar.
2. Spread the cream 1 cm thick on the baking sheet. Bake the meringue for 1 to 1 ¼ hours until it is hard. Remove from the oven, allow to cool completely, and then break into small pieces. (The baked meringue will keep for up to 5 days in an air-tight container.)
3. Beat the whipped cream and mix with the GAZİ creamy yoghurt in a bowl until smooth. Set aside. Peel and dice the kiwis. Peel the mango and cut the flesh into thin slices.
4. Place a layer of meringue into 4 glasses. Add a layer of kiwifruit, mango and yoghurt cream. Add another layer of meringue, cover with yoghurt cream and decorate with the remaining fruit and mint leaves as desired. Serve immediately.
TIP: To add a very special flavour, grate Tonka beans over the dessert.