Peel and seed the papaya, dice and combine with coconut milk and sugar. Cook slowly for 6 minutes, blend in food processor and pass through strainer to have a smooth puree.

Mix liquor and corn flour; add to puree and cook for a further 5 minutes. Pass through strainer once again. Allow to cool. Whisk egg whites until soft peak and slowly add the sugar. Whisk until firm peaks. Add a small amount of the egg-white mix to the puree and mix; add the remaining egg whites and very gently fold through.

Peel and seed the papaya, dice and combine with coconut milk and sugar. Cook slowly for 6 minutes, blend in food processor and pass through strainer to have a smooth puree.

Mix liquor and corn flour; add to puree and cook for a further 5 minutes. Pass through strainer once again. Allow to cool. Whisk egg whites until soft peak and slowly add the sugar. Whisk until firm peaks. Add a small amount of the egg-white mix to the puree and mix; add the remaining egg whites and very gently fold through.

Add mix to pre-buttered and sugared moulds, fill to the top and scrap off any excess mix. The result should be a flat surface. Clean the rim of the mould.

Bake at 170°C, with low fan for 9–12 minutes (depending on your oven). Remove and sprinkle with icing sugar and serve immediately. We serve ours with lemon grass ice cream and a passion fruit macaron.