PASSIONFRUIT & MANGO YOGHURT VACHERIN

PREP + COOK TIME 1 HOUR 45 MINUTES (+ FREEZING & COOLING) SERVES 6

1 litre (4 cups) mango and coconut

frozen yoghurt, softened slightly 1/3 cup (80ml) passionfruit pulp

3 egg whites

¾ cup (165g) caster sugar

½ teaspoon vanilla bean paste ¾ teaspoon white vinegar

1 small mango (300g), chopped finely

1 Grease a deep 22cm round cake pan; line base with baking paper.

2 Combine softened yoghurt and passionfruit in a large bowl. Spoon yoghurt mixture into pan; level surface. Freeze for 2 hours or until firm. Cut six 7cm rounds from the frozen yoghurt. Return to freezer for 15 minutes.

3 Meanwhile, preheat oven to 120°C/100°C fan. Line two baking trays with baking paper. Mark

12 x 7cm circles on paper; turn paper, marked-side down, on trays. Lightly grease paper, dust with a little cornflour; shake off excess cornflour. 4 Beat egg whites in a small clean bowl with an electric mixer until soft peaks form. Gradually add sugar; beat until sugar dissolves between additions and mixture is glossy and stiff. Fold in vanilla bean paste and vinegar until combined. Using a 1cm plain piping nozzle, pipe meringue evenly over marked circles.

5 Bake meringues for 1 hour or until dry to touch. Turn oven off; cool in oven with door ajar.

6 To assemble, place half the meringue discs on serving plates. Top with yoghurt rounds, then remaining meringue discs. Serve with mango.