Preheat the oven to 140°C (120°C fan oven) mark 1. Whisk the egg whites in a spotlessly clean bowl until stiff - if there's even a trace of grease in the bowl, the whites won't whisk up properly. Whisk in 3tbsp golden caster sugar, then gently fold in remaining sugar with a metal spoon.
Step 2
Line three baking sheets with baking parchment. Using a plate or cake tin as a template, mark a 20.5cm (8in) circle in the middle of each piece of parchment. Turn the sheets onto the other side and put two large spoonfuls of the meringue mixture into the middle of each circle. Using the back of a metal spoon or a palette knife, spread the mixture roughly to fill the circles, then sprinkle a few toasted almonds over the top of each meringue circle. Bake for 1½-2hr or until firm. Carefully peel off the parchment paper, then cool the meringue circles on a wire rack.
Step 3
Put the mascarpone in a bowl and beat to loosen it. In a separate bowl, whip the cartons of cream until soft peaks form. Add half the cream to the mascarpone and fold it in with a metal spoon, then add the remaining cream along with the lemon curd. Fold carefully into the mixture.
Step 4
Spread the cream mixture evenly over two of the meringue circles and top each one with some slices of mango. Sandwich the circles together carefully, placing the third meringue on top, and serve.
Step 5
To freeze: Put the completed meringue cake on a freezerproof plate or cake board, wrap it carefully in a double layer of kitchen foil and put it in a freezerproof box. It can be kept in the freezer for up to one month. To use: Remove the cake from the freezer 12hr before you want to serve it and thaw in the fridge. Once it's thawed, the meringue doesn't keep for very long - it'll become softer and increasingly gooey - but that's a good excuse for second helpings!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
