It involves a fair bit of elbow exercise unless you have a food processor. Reusable sheet silicone paper is brilliant for this recipe, ensuring that the meringues don't stick

2 egg whites

100g caster sugar

12 hazelnuts

250g whipping cream or ricotta cheese

2 large ripe mangoes

1 teaspoon blonde rum (optional)

• Put oven on at 160C

• Liquidize/very finely chop hazelnuts

• Whisk the egg whites until stiff . Continue whisking, slowly adding sugar until absorbed. The mixture should stand up in peaks by now. Gently fold in hazelnuts. Place 8 blobs of meringue mixture on a greased baking sheet, and put in the oven, set timer for 30 minutes

• After 30 mins, switch off oven but do not be tempted to open it. Leave meringues in there for a further 30 mins

• Remove from oven and allow to cool

• Peel and cut one mango into slices. Peel the other mango and liquidise (along with the messy bits from the first one) to a smooth sauce. Add rum if desired

• Whip up cream so that it’s very thick

• Serve as a meringue sandwich, filled with a couple of slices of mango and whipped cream/ ricotta cheese with the pureed mango sauce in a pool on the plate