Instructions: 1 For the Praline Basket: In a medium pan, dissolve the caster sugar in the water and simmer without stirring.

2 When golden, remove from the heat and place the base of the pan in a bowl of cold water to stop it from cooking any further.

3 Toast the almonds in a dry frying pan until golden. Add the almonds to the caramel and spread the praline on a sheet of Teflon - be careful, this is very hot!

4 When nearly set, remove the praline from the Teflon with a spatula and mould over the oiled base of a small bowl. Leave to set.

5 For the Filling: Crush the biscuits and 50g Maltesers in a bowl and spoon into the base of the caramel bowl. Melt the butter in a frying pan and caramelise the mango with the sugar.

6 Stir in the remaining Maltesers and mint. Now pour the mixture into the caramel bowl.

7 For the Meringue Topping: Melt the sugar in a small pan over a very low heat, until it reaches soft ball stage - clear and soft but not golden.

Whisk the egg whites to soft peaks. Pour the sugar in while continuing to whisk, until the mixture thickens.

8 Cover the mango with some meringue and smooth this with a spatula. Spoon the remaining meringue into a piping bag and then pipe over the top. Blow torch the meringue or place carefully under a grill until golden.

9 Blitz the raspberries (reserving a few for decoration) with the sugar in a blender. Pass the mixture through a sieve for a smooth sauce.

10 To serve, grate the fresh coconut and sprinkle over. Spin any remaining sugar and place on top. Dress with the mint leaves and reserved raspberries and drizzle the sauce around the plate.

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