PAVLOVA

1. Heat the oven to 160°C, fan forced.
2. Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment and beat for 2–3 minutes, or until stiff peaks form. Make sure that you can hold the bowl upside down without the egg whites moving.
3. Slowly add the sugar, about 2 tablespoons at a time, while whisking on high speed for 3 minutes.
4. Add the cornflour, vinegar, and vanilla, then whisk for a further 30-60 seconds, until the mixture looks glossy, smooth, and thick.
5. Draw a 200mm circle on a piece of baking paper. Flip the paper upside down and place onto a baking tray.
6. Spoon the pavlova mixture into the centre of the circle, then use a spatula or knife to shape it towards the edges.
7. Place into the pre-heated oven, reduce the temperature immediately to 140°C and bake for 80 minutes. Do not open the oven during baking.
8. After baking, allow the pavlova to cool completely in the oven for 4-5 hours, keeping the door closed.

WHITE CHOCOLATE CREAM

1. Place the egg yolks and cornflour into a bowl and whisk until smooth.
2. In a saucepan, warm the milk without letting it boil.
3. Gradually pour the warm milk into the egg yolk mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens.
5. Remove from heat and pour over the white chocolate, add the melted butter and stir until smooth.
6. Cool to room temperature.
7. Once cooled, whip the cream with milk powder until soft peaks form, then fold into the white chocolate mixture. Set aside.

COCONUT MACAROONS

1. Heat the oven to 165°C.
2. In a medium bowl, combine the shredded coconut, condensed milk, and vanilla. Mix well and set aside.
3. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg white with a pinch of salt until stiff peaks form.
4. Carefully fold the whipped egg white into the coconut mixture using a spatula until well incorporated.
5. Using a mini ice cream scoop or two spoons, drop heaped tablespoons of the mixture onto lined baking trays.
6. Bake in the pre-heated oven for 20-25 minutes.
7. Allow the macaroons to cool on the pans for a few minutes before transferring them to a wire rack to cool completely.

MANGO COULIS

1. Process all the ingredients together in a blender until smooth. Adjust sweetness if needed. Set aside.

ASSEMBLY

1. Place the pavlova on a serving dish.
2. Spread the white chocolate cream over the pavlova.
3. Drizzle with mango coulis, then decorate with coconut macaroons, fresh mango slices, white chocolate decorations, and micro lemon balm leaves.
4. Serve immediately.