Mango Coconut Lime Pavlova

Method

1. Preheat the oven to 120°C. Draw one 12 cm circle on baking paper and turn it over onto a tray. Put the can of coconut milk in the fridge the day before.

2. Whisk the whites until foamy, then whisk at high speed for 6 min, adding the sugar 1 tbsp at a time, until glossy and stiff with no gritty sugar left.

   Add in this stepEgg whites (room temperature) 1Caster sugar 55 g

3. Gently fold in the cornflour and lime juice. Spread the meringue into the circle as a round about 4 cm high and press a shallow dip in the middle for the cream.

   Add in this stepCornflour (cornstarch) ¼ tspLime juice (for the meringue) ¼ tsp

4. Bake in the oven at 120°C for 50 min, until dry outside and easy to lift from the paper. Turn the oven off and leave it inside with the door ajar for 1 h.

   oven

5. Toast the coconut in a dry 16 cm frying pan over medium-low heat for 3 min, stirring constantly, until light golden and fragrant. Tip onto a plate at once to cool. It burns quickly, so stay with it.

   Add in this stepDesiccated or shredded coconut (unsweetened) 10 g

   medium-low heat

6. Cut the mango into 1.5 cm cubes and toss with half the lime zest. Whip the cream, the thick coconut cream and icing sugar for 2 min, stopping when it holds soft peaks.

   Add in this stepRipe mango flesh 150 gLime (for zest) ¼Double cream (heavy cream) 60 mlCoconut milk (the thick cream from the top of a chilled can) 30 mlIcing sugar 2 tsp

7. Spread the coconut cream over the meringue, pile on the mango and scatter with the toasted coconut, sesame, remaining lime zest and a pinch of flaky salt. Cut and eat within 30 minutes.

   Add in this stepToasted white sesame seeds ½ tspLime (for zest) ¼Flaky sea salt 1 pinch