James Martin adds an exotic twist to this classic dish of cloud-like meringues in a bowl of creamy custard.
For the meringue, preheat the oven to 200C/400F/Gas 6.
Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Whisk in 100g/3½oz of the caster sugar, a little at a time, until well combined.
Continue to whisk until the egg whites are stiff and glossy.
Heat the milk, cream and vanilla seeds in a lidded saucepan until simmering.
Lightly oil 2 tablespoons with the vegetable oil and use them to shape quenelles of the meringue mixture. Carefully place them into the simmering milk.
Cover with a lid and poach for 4-5 minutes, or until just cooked through.
Remove the meringues form the milk mixture with a slotted spoon and set aside on kitchen paper.
Heat the remaining 100g/3½oz sugar in a frying pan until the sugar become pale golden-brown.
Place the base of the frying pan into a larger pan of cold water to stop the caramel cooking, then set aside to cool slightly.
Using a potato peeler, peel shavings of coconut flesh and place them onto a baking tray. Toast them in the oven for 3-4 minutes, or until pale golden-brown.
For the custard, strain the milk mixture used to cook the meringues into a clean saucepan, return to the heat and add the coconut liqueur.
Whisk the egg yolks and sugar in a bowl until well combined. Whisk in the milk mixture until well combined.
Return the mixture to the saucepan, add the chopped mango and cook over a low heat, stirring continuously, until the custard has thickened enough to coat the back of a spoon.
To serve, spoon the mango custard into serving bowls and place the meringue on top. Scatter over the toasted coconut. Use the back of a spoon to pull strands of the caramel mixture and drizzle over the top of the meringue.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin presents with help from top chefs Gennaro Contaldo and Francesco Mazzei.