Mango Kiwi Eton Mess (แมงโก้กีวีอีตันเมส)

1.Preheat conventional oven to 150°C. Line a baking tray with baking paper.

2.Beat egg white with whisk attachment until light and fluffy. Gradually add sugar while beating until meringue forms stiff peak.

3.Add corn starch, vinegar, and vanilla extract. Fold to combine and transfer to a piping bag. Pipe meringue into circular discs on a baking tray.

4.Reduce oven heat to 130°C. Bake meringue for an hour. After an hour, open the oven door a little and rest meringue for fifteen minutes before removing from the oven to cool completely.

5.While meringue is baking, beat eggs, egg yolk, sugar, mango syrup, and cream in a heatproof bowl until combined. Set a bowl over a pot of boiling water and stir until thickened or reach 75°C. Add cubed butter and stir to incorporated. Strain the mixture into another bowl and cool over ice bath. Store the curd in the fridge.

6.Assemble the dessert by layering meringue, mango curd, whipped cream, mango, and kiwi in serving glasses. Serve cold.