Mango, basil and coconut vacherin

For coconut meringue, preheat oven to 110°C. Trace a 25cm x 10cm rectangle on 3 separate pieces of baking paper. Place pencil-side down on lightly greased baking trays. Whisk egg whites and lemon juice in an electric mixer to soft peaks (4-5 minutes), then, with motor running, gradually add sugar, 1 tbsp at a time, in 30 second increments, until dissolved, then whisk until firm and glossy (5-7 minutes).

Combine icing sugar, coconut and a large pinch of salt in a bowl, then fold through meringue. Transfer to a piping bag fitted with 1cm-round nozzle. Pipe evenly within templates and smooth with a palette knife. Place in oven and bake until crisp but not coloured (1¼-1½ hours). Remove from oven and cool completely. Meringue can be made up to 2 days in advance, and stored in an air-tight container between sheets of baking paper.

Line two 25cm x 20cm baking trays with plastic wrap.

For passionfruit ice-cream, combine ingredients in a bowl and whisk until medium peaks form. Pour in one of the prepared trays, smooth surface and freeze until firm (3 hours)

For mango sorbet, blend mango and gin in blender until smooth. Combine glucose, sugar and 80ml water and cook, stirring, until sugar dissolves, then cook without stirring until syrup reaches 110°C on a sugar thermometer. Add syrup to blender with mango purée and blend until combined (30 seconds). Transfer to a bowl and stir in basil. Pour into remaining prepared tray, smooth surface and freeze until firm (3 hours).

To assemble vacherin, lightly grease and line a straight-sided 25cm x 10cm loaf tin with two layers of baking paper. Using a serrated knife, trim each meringue to a neat 25cm x 10cm rectangle. Cut the sheets of ice-cream and sorbet in half crossways and return to freezer. Place a rectangle of meringue in the base of the loaf tin. Layer sorbet, ice-cream and meringue on top. Repeat layering, finishing with meringue as the top layer. Cover with plastic wrap, then freeze for at least 1 hour or overnight.

Whisk crème fraîche, cream and icing sugar in a bowl until medium-stiff peaks form. Invert vacherin onto a serving platter, spoon whipped cream on top, using the back of spoon to create peaks and swirls. Serve slices drizzled with extra passionfruit pulp and scattered with baby basil.