Mango, Coconut & Lime Panna Cotta

1. Blend or process mango until smooth. Pour custard into a large bowl.

2. Combine sugar, rind, juice and 1/4 cup mango puree in a medium saucepan. Stir over medium heat for 3 minutes or until sugar is dissolved and mixture reaches just below simmering point.

3. Meanwhile, soak gelatine in a small bowl of cold water for 5 minutes or until softened. Remove lime mixture from the heat. Squeeze excess water from gelatine, add gelatine to pan; stir until dissolved.

4. Working quickly, immediately whisk lime mixture into custard. Whisk in yoghurt and remaining mango puree. Strain through a fine sieve into a large jug.

5. Divide mixture among size 1 1/4-cup (310ml) shallow ramekins or bowls. Place on trays; cover, refrigerate for 4 hours or overnight until firm.

6. Top panna cottas with sliced mango and mini meringues; serve.

1. Place custard, cream cheese, icing sugar and vanilla in a food processor and process just until smooth. Set aside.

2. Dip both sides of each sponge finger in Marsala wine for a few seconds.

3. Divide half the sponge fingers between 4 x 300ml glass jars or serving glasses. If necessary, cut the sponge fingers to fit.