Draw 12 rings (diameter
approx 6 cm / 1 1/4") on a baking paper.
Beat the egg whites stiff. Add sugar and syrup,
little by little, and continue beating until
the mixture is stiff. Pipe it out in a spiral
pattern from the middle and out to 6 bottom
layers. Then you pipe out 6 thick "wreaths"
with the same diameter as the bottom layers,
but separately - not on the bottom
Put these meringue
layers in the oven, lower part, at 225C/425F.
You can cover them with another baking plate
so that they won't burn from the heat of the
upper part. Turn off the heat and let the meringue
bake in the "after-heat" for 8 - 10
hours or overnight.
Beat together water,
sugar, and egg yolks for the filling in a saucepan.
Let simmer until thick on medium heat while
beating vigorously. Allow to cool and beat occasionally.
Peel the mangos
and cut off the pulp. Mash or mix it. It should
measure about 3 1/2 dl (1 3/4 cup). Stir this
into the egg yolk mixture. Beat the cream until
thick and fold it into the mango creme.
Fill small aluminum
dishes with the creme, or pour in a freezer-proof
dish with high walls. Freeze for at least 3
- 5 hours.
Unmold the frozen
parfait or measure out round parfait pieces
from the dish. Put on the whole meringue layers
and put the meringue "wreaths" on
top. Decorate with peeled mango wedges and strawberries
and serve instantly. Enjoy!