Mango macadamia merveilleux with Dulcey cream

Preheat oven to 170°C. Line base and sides of two, 3cm-deep, 23cm x 33cm slice tins. Place half egg white in a bowl of an electric mixer; whisk on high speed until stiff peaks form. Gradually add half the caster sugar, whisking until glossy. Fold in half each of the cornflour and vinegar, then spread into prepared tin. Bake until lightly golden and slightly puffed (18-20 minutes). Set aside to cool in tin (10 minutes). Turn out onto a piece of baking paper dusted heavily with icing sugar and set aside. Repeat with remaining egg white, sugar, cornflour, and vinegar to create two meringues.

Taking care as the meringue is delicate and tricky to handle, halve both meringues lengthways, then trim edges to yield four equal-sized meringue rectangles. Discard (or eat) trimmings. You will only need three meringue rectangles for this recipe, the fourth is leftover or a back up (see note).

Meanwhile, for Dulcey cream, place chocolate and 125ml cream in a large heatproof bowl and melt over a saucepan of barely simmering water, stirring occasionally, until smooth; cool to room temperature (15 minutes). Whisk remaining cream in a bowl of an electric mixer to soft peaks. By hand, gradually fold in chocolate mixture. Return bowl to electric mixer, and whisk to just firm peaks (take care to not over whip or mixture will split). Transfer to a piping bag fitted with a 1.5cm round nozzle; refrigerate until cream has firmed up (30 minutes).

To assemble, place a meringue rectangle on a serving plate. Pipe a quarter of cream over meringue and spread evenly with a small spatula; scatter with half each of macadamias and mango. Top with second meringue rectangle and repeat with cream, macadamias, and mango. Top with third meringue and finish with cream. Lightly spread remaining cream over sides and scatter all over with coconut flakes, pressing gently to secure. Refrigerate until cream firms up, then serve.