This is an absolutely winning combination of flavours that we have served up at several supper clubs over the years. It’s perfect for entertaining because the meringues and lime curd can be made the night before, so the dessert only needs a quick assemble just before serving. Our meringue-making method is the Delia Smith one – reliable every time.
See more recipes from The Rangoon Sisters cookbook.
For the meringues
3 egg whites
170g caster sugar
For the lime curd
Zest and juice of 2 limes
3 egg yolks
25g unsalted butter
50g caster sugar
50g unsweetened desiccated coconut
300ml double cream
200g mango, stoned, peeled and diced into 1cm pieces
Preheat the oven to 150°C/300°F/gas mark 2.
In a clean and dry mixing bowl, whip the egg whites with an electric whisk. Start on a low speed and gradually increase the speed over the next 2–3 minutes to the highest setting until the egg whites are stiff peaks, then stop. Add half the sugar to the egg whites and whisk at high speed, then add the remaining sugar until the meringue is glossy and firm – this usually takes 2 minutes.
Line two baking sheets with greaseproof paper. Spoon four mounds of meringue onto each sheet, spaced out evenly. Using the back of a spoon, make a shallow dip in the centre of each meringue, where the topping will sit once they’re cooked. Place the trays in the oven for 35 minutes; once that time is up, switch off the oven and leave the meringues to cool and dry in there overnight.
While the meringues are cooking, prepare the lime curd. Make a bain-marie with a heatproof bowl set over some simmering water (make sure the bowl does not touch the water, though) and add all the ingredients for the curd to the bowl. Stir to dissolve the sugar and melt the butter. Making the curd requires a bit of patience, as it will take anywhere between 6 and 8 minutes to thicken: it should coat the back of a wooden spoon when it is done. We then strain it through a sieve, to get rid of the zest, and let it cool before refrigerating overnight in a covered container.
For the assembly, toast the desiccated coconut in a dry frying pan on the hob, stirring throughout – watch it carefully and don’t let it turn brown, it will only take a minute. Whip the double cream until it’s thick.
Plate up the meringues, then top each one with a spoonful of cream, a dollop of lime curd, some mango pieces and finally a sprinkling of toasted coconut. Serve immediately.
A recipe from The Rangoon Sisters Cookbook: Recipes from our Burmese kitchen by Amy Chung and Emily Chung (Ebury). Buy the book here.
This article originally appeared on House & Garden UK.