Mango, white chocolate & coconut gateau Recipe

 
Mango, white chocolate & coconut gateau Recipe
    Ingredients

    4 egg whites
    215g (1 cup) caster sugar
    40g (2/3 cup) McKenzie's Moist Coconut Flakes
    2 x 180g pkts white chocolate, finely chopped
    600ml ctn thickened cream
    2 fresh mangoes, peeled, thinly sliced
    Icing sugar, to dust

Mango, white chocolate & coconut gateau Recipe
    Method

    Step 1

    Preheat oven to 120ºC. Line 3 baking trays with non-stick baking paper. Draw a 22cm-diameter disc on each sheet. Turn the paper ink-side down. Line another baking tray with non-stick baking paper.
    Step 2

    Use an electric beater to beat the egg whites in a large clean, dry bowl until soft peaks form. Add the sugar, 1 tablespoon at a time, beating constantly until the mixture is thick and glossy. Spread one-quarter of meringue mixture onto 1 disc. Repeat with two-thirds of the remaining meringue mixture to make 2 more discs. Sprinkle the discs with three-quarters of the coconut.
    Step 3

    Spoon remaining meringue mixture into a piping bag fitted with a 1cm-diameter plain nozzle. Pipe logs of meringue onto the remaining lined tray. Sprinkle with remaining coconut. Bake the meringue discs and logs for 1 hour or until crisp and dry. Turn off oven. Leave the trays in oven, with the door slightly ajar, for 1 1/2 hours or until cool.
    Step 4

    While the meringue is cooling, place the chocolate and 60ml (1/4 cup) of the cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Set aside for 5-10 minutes to cool slightly.
    Step 5

    Use an electric beater to beat the remaining cream in a bowl until soft peaks form. Gently fold the cream into the chocolate mixture until just combined. Cover with plastic wrap and place in the fridge for 1 hour to chill.
    Step 6

    Place 1 meringue disc on a serving plate and spread with one-third of the chocolate cream. Top with one-third of the mango. Repeat with the remaining meringue discs, chocolate cream and mango. Cover with plastic wrap and place in the fridge for 1 hour or until the meringue softens slightly.
    Step 7

    Break the meringue logs into large pieces and place on top of the cake. Dust with icing sugar.



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12/31/2015 11:09:00 AM