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1
Heat over to 120C/fan 100C/gas 1/2 and line two baking sheets with parchment paper.
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2
Use the base of a 20cm cake tin as a guide to draw a circle on each piece of paper.
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3
Beat the egg whites until the stand in stiff peaks, then add 2 tbsp of the caster sugar and whisk until the mixture stiffens up again.
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4
Fold in the rest of the sugar and cardamom using a large metal spoon.
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5
Swirl the meringue mixture around the circle template.
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6
Bake for 75-90 minutes until crisp and slightly golden and the parchment peels away easily.
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7
At this point, you can keep it in an airtight container for up to 2 weeks or in the freezer for a month.
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8
Make the yogurt sorbet filling by melting the sugar in 100ml water over a medium heat until it all dissolves.
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9
Pour the syrup into a large bowl and let cool.
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10
Meanwhile, put the mango and lime juice in a food processor and whizz to a smooth puree.
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11
Stir the puree and yogurt into the syrup.
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12
Start your ice cream machine and pour in the sorbet mixture.
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13
Leave to churn for 15-30 minutes until the mixture is frozen but still soft and creamy.
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14
Fold in the raspberries, then spoon into a plastic container and freeze for up to one month.
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15
When you want to assemble the dish, take the sorbet and meringues out of the freezer 2 hours before serving.
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16
After 45mins-1 hour the sorbet should be soft but not runny.
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17
Put one of the meringues on a serving plate and scoop the sorbet on top of it.
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18
Put the second meringue on top, smooth around the outside with a flat edged knife and return to the freezer until ready to serve but don't keep it in there more than an hour.
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19
Serve with the remaining raspberries and dusted with icing sugar.
