2 peeled and cubed papayas
1/2 cup Mandarin liqueur
4 egg whites
2 cups sugar
1/2 cup water
1/4 cup toasted cashew
2 peeled and cubed papayas
1/2 cup Mandarin liqueur
4 egg whites
2 cups sugar
1/2 cup water
1/4 cup toasted cashew
Cut the papayas into chunks in a bowl and add the Mandarin liqueur
Mix well and set aside
Heat the sugar, water, and toasted cashew in a saucepan to a thick syrup consistency
Beat the egg whites until frothy and gradually add the warm syrup
Beat until cool and stiff peaks form
Pour into individual serving dishes or a large serving dish, alternating layers of papaya and meringue
If desired, garnish with toasted cashew halves
Serve chilled.