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 mascarpone cheese
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…
