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Mango, white chocolate & coconut gateau
Mango, white chocolate & coconut gateau
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Prep Time:
50 minutes
Cook Time:
65 minutes
Total Time:
115 minutes
Indulge in a tropical meringue dessert topped with marshmallow meringue, ripe mangoes, and creamy coconut.
Ingredients:
  • 4 egg whites
  • 40g (2/3 cup) Moist Coconut Flakes
  • 2 x 180g pkts white chocolate, finely chopped
  • 600ml ctn thickened cream
  • 2 fresh mangoes, peeled, thinly sliced
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 120ºC. Line 3 baking trays with non-stick baking paper and draw a 22cm-diameter disc on each sheet, then invert the paper. Line an additional baking tray with non-stick baking paper.
  • Whip the egg whites in a large clean, dry bowl using an electric beater until soft peaks form. Gradually add the sugar, beating constantly until the mixture is thick and glossy. Spread a quarter of the meringue onto one disc, and then repeat with two-thirds of the remaining meringue to form two more discs. Sprinkle three-quarters of the coconut over the discs.
  • Transfer the rest of the meringue mixture into a piping bag with a 1cm plain nozzle. Pipe meringue logs onto the lined tray, then sprinkle with the remaining coconut. Bake for 1 hour until crisp, turn off the oven, and let them cool in the oven with the door slightly open for 1 1/2 hours.
  • While your fluffy meringue is resting, combine the chocolate and 60ml (1/4 cup) of cream in a heatproof bowl set over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir with a metal spoon until the chocolate is melted and the mixture is smooth. Let it cool for 5-10 minutes.
  • With an electric beater, whip the remaining cream in a bowl until soft peaks form. Carefully fold the whipped cream into the chocolate mixture until evenly combined. Cover with plastic wrap and refrigerate for 1 hour to chill.
  • On a serving plate, layer 1 meringue disc with one-third of the luscious chocolate cream and one-third of the sweet mango slices. Repeat layering with the rest of the meringue discs, chocolate cream, and mango. Cover with plastic wrap and chill in the fridge for 1 hour until the meringue becomes tender.
  • Crush the meringue logs into big chunks and scatter over the cake. Sprinkle with powdered sugar.

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