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    Monday, January 25, 2016

    Coconut, lime and mango vacherin Recipe

    Coconut, lime and mango vacherin Recipe

        8 egg whites
        400g caster sugar
        85g (1 cup) desiccated coconut
        Desiccated coconut, extra, to sprinkle
        400g mascarpone
        120g (2/3 cup) pure icing sugar, sifted
        1 tablespoon finely grated lime rind
        500ml pouring cream, whipped
        2 large ripe mangoes, cheeks removed, thinly sliced

    Coconut, lime and mango vacherin Recipe

        Step 1

        Preheat oven to 150°C. Line 2 large baking trays with non-stick baking paper. Draw three 28 x 8cm rectangles on each sheet of baking paper.
        Step 2

        Use an electric beater to beat the egg whites in a bowl until soft peaks form. Add the sugar, a few tablespoons at a time, beating constantly, for 5 minutes or until the sugar dissolves and the mixture is very thick and glossy. Fold in the coconut.
        Step 3

        Place the meringue mixture in a piping bag fitted with a 1cm plain nozzle. Pipe straight lines crossways, side-by-side, over the rectangles. Sprinkle with extra coconut. Bake, swapping trays halfway through cooking, for 1 hour 20 minutes. Turn the oven off. Leave the meringues in the oven to cool completely.
        Step 4

        Use a clean electric beater to beat the mascarpone, icing sugar and lime rind in a bowl until just combined. Add the cream and beat until just combined.
        Step 5

        Place 2 meringue rectangles, end to end, on a serving platter. Top with half the cream mixture and half the mango. Continue layering with the remaining meringue rectangles, cream mixture and mango, finishing with meringue.

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    Item Reviewed: Coconut, lime and mango vacherin Recipe Rating: 5 Reviewed By: Mrs. Chef
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