Method

• 1.
  Preheat the oven to 150°C and grease 2 baking trays. Use the trifle dish to trace circles on 2 pieces of baking paper and place, drawing-side down, on prepared trays.
• 2.
  For the kaffir lime meringue, in a stand mixer fitted with the whisk attachment, whisk eggwhites to soft peaks. Gradually add sugar, 1 tbs at a time, whisking until sugar is dissolved. Add kaffir lime, cornflour and vinegar, and whisk until combined.
• 3.
  Divide meringue between baking paper circles, leaving a 2cm border. Reduce heat to 120°C and bake for 1 hour to 1 hour 20 minutes or until meringues are dry to touch. Turn off oven and stand meringues with door ajar for 2 hours or until cooled.
• 4.
  To make mascarpone cream, combine 12/3 cups (370g) sugar and 11/3 cups (330ml) water in a saucepan over high heat and cook, stirring constantly, for 2 minutes or until sugar dissolves. Bring to the boil and, without stirring, cook until it reaches 121°C on a sugar thermometer.
• 5.
  Meanwhile, in cleaned stand mixer, whisk eggs until pale and frothy. With the motor running, gradually add sugar syrup and whisk on high for 10 minutes or until pale and completely cooled. Add mascarpone and whisk until combined, then fold through coconut cream. Cover and chill until needed.
• 6.
  To make barbecued mango, sprinkle remaining 1 cup (220g) sugar over a plate. Heat a barbecue plate or a non-stick frypan to high heat. Dip the mango cheeks, cut-side down, into sugar and grill, without turning, for 2-3 minutes or until caramelised. Remove from heat and stand for 30 minutes or until cooled completely. Using a large spoon, carefully scoop flesh from skin of 6 mango cheeks.
• 7.
  To assemble trifle, transfer 1 cup (250g) mascarpone cream to a bowl and reserve to serve. Push 1 meringue into trifle dish (it will break slightly), top with half remaining mascarpone cream, then skinless mango cheeks. Add remaining larger batch of mascarpone cream, then push in second meringue. Top with reserved mascarpone cream and barbecued mango in skin, and scatter with coconut flakes to serve.