Ingredients: Mango Sherbet: 2 cups Mango puree (3-4 processed mangos) 1 cup Sugar 1 1/2 cups Water 2 large egg whites Cake: 6 Eggs 1 cup Sugar 1 cup Orange zest (finely grated orange peel) 1 cup Flour 1-2 cups Hazelnuts (finely ground) Salt - pinch 1 tsp. Baking Powder

Methods:

1. In a small saucepan, bring sugar and water just to a boil, stirring often; reduce heat and simmer over medium heat for 5 min.
2. Add mango puree, reduce heat and simmer for another 5 min, stirring constantly.
3. Remove from heat and let cool to room temperature.
4. Pour the mixture into the chilled canister of an ice cream maker and freeze until partially frozen.
5. Beat egg whites until stiff and combine with partially frozen sherbet; complete freezing process.
6. Store sherbet in freezer and serve when ready.

1. In a large bowl, mix eggs and sugar until fluffy.
2. Add orange zest and stir.
3. In a separate bowl, combine flour, ground-up hazelnuts, salt, and baking powder; mix together.
4. Add flour mixture to egg and sugar mixture; mix well.
5. Spoon mixture into separate single-serving baking pans or bowls; fill each about 1/2 full.
6. Bake for 30 min. in 375 F oven.
7. Once cooled, remove cakes from pans and serve with mango sherbet and fresh fruit. Garnish with sauce anglaise, shredded orange peel, sliced strawberries and pomegranates.

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