Coconut meringue

Serves 8-10  
Preparation time: 20 minutes    
Baking time: 3 1/2 hours
 
Ingredients

275g caster sugar

50g desiccated coconut

4 tbsp lemon curd

Coconut shavings (optional)

250ml whipping cream

5 egg whites

1 mango

juice ½ lemon (if required)

5 physalis

Lemon thyme (for decorating)

Seasonal fruit
Method
1. Begin with the meringue, you’ll need the egg whites, caster sugar and desiccated coconut for this part. First pre heat the oven to 100°C /R1/2. Line a large baking tray with baking paper. Using a dinner plate, approximately 25cm diameter, draw a circle onto the baking paper. Using a side plate, approximately 20cm diameter, draw a second smaller circle inside the first. Turn over the paper. 

2. Whisk the egg whites in a clean grease-free bowl with an electric mixer to stiff peak stage.
Mix the caster sugar and desiccated coconut in a bowl. Slowly add the sugar and coconut mix to the egg whites one tablespoonful at a time, whisking all of the time to create a stiff meringue.

3. Take a large spoon and arrange spoonfuls of meringue within your circle template to form a wreath ring shape. Using the back of a spoon create a channel all the way around in the centre of the wreath. This will help hold the filling. Bake for 1 hour 30 minutes. Turn the oven off and leave the meringue in the oven for a further 2 hours. Remove and allow to cool completely. 

4. To make the cream place the whipping cream and 2 tbsp of lemon curd into a large bowl. Whip them to soft peaks. Spoon the cream into the channel all the way around the wreath.
5. To decorate, slice the mango into fans and arrange on top of the cream. Drizzle over the remaining lemon curd. (If your lemon curd is too thick to drizzle let it down to drizzling consistency with a little squeeze of lemon juice.) Decorate with physalis, lemon thyme and coconut shavings. Add your choice of seasonal fruit to serve.
 
 
Recipe and picture courtesy of Booths. Booths is an independently owned supermarket with 28 stores across Cumbria, Yorkshire, Cheshire, Lancashire and Greater Manchester. Founder Edwin Henry Booth had one simple aim, ‘to sell the best goods he could buy in shops staffed with first class assistants.’
 
Today Booths holds true to this vision and takes great pride in the quality of its business. This family retailer is renowned for its strong relationships with regional producers, from cheesemakers to bakers, breweries and farmers. Its producers, from the Northwest and beyond, supply the retailer with a diverse range of products from tiny shrimps and cauliflowers to huge York hams. Booths is proud to be able to put their goods on its shelves – and to tell their stories. www.booths.co.uk
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