Coconut meringue cake with mascarpone and white chocolate

Egg whites must be at room temperature.

• In a saucepan, mix sugar and water, put on the stove at low heat. It is necessary to boil the sugar syrup at a temperature of 120C (250F) (you need a kitchen thermometer to measure the temperature). When the syrup reaches a temperature of 106C (220F), start whipping the whites at a low speed, increasing it gradually, as the temperature rises.
• Keep whipping at a maximum speed and trickle the sugar syrup (it is important that the syrup does not fall on the whisk).
• Whisk until 43-40C (105-110F). At the end add powdered sugar, whisk again until combined. Shape the meringue using a large ice cream spoon (metal, with a ball separator inside) on the baking paper. Bake at 80C (180F) on the convection mode for 3 hours.
• After cooking, open the oven and leave for 3-4 hours until it cools completely.

• Melt the white chocolate with the dairy cream in a water bath. Then add condensed milk, stir and "boil" in a water bath for 1-2 minutes. Then add coconut flakes and vanilla paste, stir well for 1-2 minutes. The consistency shouldn't be liquid. Cool the cream and put into fridge for 1-2 hours.⠀
• Put the mascarpone and coconut cream, and the cooled cream from the fridge in the mixer bowl, mix at maximum speed until combined, it took me 1-2 minutes. The cream is ready.

• My “snowballs” are about 6-7 cm in diameter.
• Divide by equal amounts of meringue, 3 or 4 layers.
• Put the first layer.
• First, fill in the empty space between the meringues, then apply an even layer of cream on top, then the same layer of meringue, also fill in the space, then an even layer of cream and a layer of meringue.
• You can decorate with coconut candies, sprinkle with coconut flakes and put into the fridge for 6-12 hours.