Coconut, Mango & Dark Chocolate Vacherin
Serves 12-14, Prep 45 mins, Cook 2 hours
200g dark chocolate, melted 2 mangoes, thinly sliced Drinking chocolate, to decorate
COCONUT MERINGUE 4 egg whites, at room
temperature 1 cup caster sugar ½ cup desiccated
coconut, toasted 2 tblsps cornflour
MARSCAPONE FILLING 300ml tub thickened cream 2 tblsps caster sugar 1 tblsp orange-flavoured liqueur 2 x 250g tubs
1 Using the base of a 22cm springform pan, trace one circle each on three sheets of baking paper. Place each sheet on an oven tray, trace-side down. 2 To make coconut meringue, beat egg whites in a large bowl of an electric mixer until soft peaks form. With motor operating, add sugar 1 tablespoon at a time, beating between each addition, until thick and glossy and sugar is dissolved. Add coconut and sifted cornflour. Gently fold in until combined. Divide mixture evenly among circles. Using a spatula, spread to edges of circles. 3 Cook two trays in a very slow oven (120C) for about 1 hour, or until meringues are crisp. Remove from oven. Cool on trays. Repeat with remaining meringue. 4 To make filling, beat cream and sugar in small bowl of an electric mixer until firm peaks form. In a separate bowl, whisk liqueur into mascarpone until just combined. Fold into cream. 5 To assemble, place one meringue on a serving plate. Spread with half the chocolate. Spoon over half the filling. Top with half the sliced mangoes. Repeat for one more layer. Finish with remaining meringue. Dust with sifted chocolate. Refrigerate until ready to serve.