Star anise meringues with mango coulis & raspberries

SMART dessert. MAKES: 12.

Ingredients

4 egg whites, at room temperature 200g/7oz white caster sugar 2 tsp cornflour 1½ tsp ground star anise or cardamon 1 tsp white wine vinegar 1 ripe mango, peeled and chopped 3 tbsp icing sugar 300g/11oz coconut yogurt 150g pack raspberries

Method

1 Heat oven to 160c/140c fan/gas 3. Tip egg whites into the bowl of an electric mixer and beat until soft peaks form. Add the sugar, a spoonful at a time, mixing continuously until fully incorporated — about ten seconds between each addition. Keep whisking until glossy, stiff peaks form, about one to two minutes. Sift in the cornflour and 1 tsp of star anise, and add the vinegar. Give everything a final whisk to incorporate.

2 Line two large baking trays with parchment. Place 5 in (12cm) dollops of meringue on the lined trays, making 12 in total. Sprinkle over the remaining star anise. Reduce oven to 150c/130c fan/gas 2 and bake for 35 minutes. Turn off oven and let meringues cool inside for about two hours. This is important — if you take them out at this point, they will be soft.

3 In a food processor, purée the mango flesh with the icing sugar until smooth. When you are ready to serve, swirl the mango coulis through the yogurt, then dollop on top of the cooled meringues. Decorate with the raspberries.