mango pavlova, fresh mint, passion fruit jam and coconut whipped cream

Ingredients

• 100 g of passion fruit jam or Lychee Mango Pineapple
• 4 egg whites
• 1 pinch of salt
• 200 g caster sugar
• A few fresh mint leaves
• The zest and juice of a lime
• 1 mango
• 200 g coconut milk
• 20 g icing sugar

Instructions

Preheat the oven to 100 degrees. Beat the egg whites with the pinch of salt. Add the sugar in a steady stream once they start to foam. Continue whisking until they hold enough peaks. Add the lime and beat again until you get a glossy meringue. Add the chopped mint.

Shape nest-like meringues on parchment paper. Bake for about 1h30, turn off the oven, prop the oven door open and let the meringues dry overnight.

The next day, peel the mango and cut it into small cubes. Heat the passion fruit jam or Lychee Mango Pineapple with a little lime and water to make it syrupy. Let cool.

Pour the coconut milk into a bowl and place in the fridge with the mixer whisks. Place ice cubes in the bottom of a large bowl and set the well-chilled bowl inside (they should nest together). Whip with an electric mixer at medium speed, add the icing sugar once the cream starts to whip. Continue until it's nicely thick.

Assemble: Place whipped cream in each meringue, the passion coulis, the mango and decorate with a few mint leaves. Serve immediately.