Coconut, lime and mango vacherin Recipe
Ingredients
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
Method
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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