The simple pavlova reaches great heights with this passionfruit, coconut and caramel delight.
For the coconut pavlova:
Preheat oven 120°C fan, ensure dry inside.
Microwave coconut oil till liquid, then brush oil on 3 baking trays, place foil on top of each tray, draw 20 cm diameter circle on each baking tray, oil on top of foil, sift corn flour over the top, then knock tray to get thin layer covering each of the circles.
Whisk egg whites starting at low-medium speed till stiff peaks. Turn up speed and gradually whisk in sugar till not grainy in fingers and glossy. Add sifted corn flour, vinegar, mix briefly till just combined. Place pavlova mixture on circles, use spatula to bring edges of circle higher, creating a slight well in centre of the pavlova. Bake 90 minutes, or until crispy outside, gooey centre, turn off oven, leave inside to cool 1 hour if time, then place on rack for 1 hour.
For the passionfruit curd:
Place egg yolks, sugar in a bowl and whisk to combine.
Place passionfruit pulp in a saucepan over low heat, mix to dissolve sugar 5 minutes.
Whisk in ? passionfruit mixture to yolks, add mixture to remaining ? passionfruit and cook till thick, don’t boil.
Once thick mix in lime juice to taste, strain and place in dish to cool in the fridge 1 hour.
Mix in fresh passionfruit pulp including seeds at the end.
For the vanilla whipped cream:
Place bowl in fridge to cool before whipping, whip cream till just stiff peaks.
Whip in sugar and vanilla extract to taste then refrigerate till ready for assembly.
For the whipped coconut yoghurt:
Whip coconut yoghurt till stiff peaks, light and fluffy, refrigerate till ready for assembly.
For the salted coconut caramel:
Place water and sugar in saucepan, leave 2 minutes to dissolve slightly, then bring to the boil, use wet brush to dissolve crystals at side of pan. Cook till dark caramel, then whisk in butter till combined. Whisk in coconut water, whisk in arrowroot paste, cook till thickened slightly. Test by placing small amount onto chopping board, leave to cool and test, cook till desired caramel consistency. Add coconut liqueur and cook to reduce alcohol to taste, add salt
For the flaked roasted coconut:
Cook sugar till dark caramel. Roast flaked coconut in pan till golden, then reserve on baking paper. Roast shredded coconut till golden and reserve on baking paper ½ coat ½ of the roasted coconut flakes in caramel.
For the banana:
Slice bananas, coat in lime juice. Coat banana slices in roasted shredded coconut, reserve.
Place meringue, then coconut whipped cream, vanilla cream, passionfruit curd roasted coconut flakes, banana slices around edge.
Repeat on each of the 3 tiers, place the best one on top, place toffee coconut flakes on top.
Serve salted coconut caramel in coconut shell, place cut passionfruit 1/2s onto serving dish, mint leaves for garnish.
To serve drizzle salted coconut caramel over.
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
*This recipe has not been edited or tested by the Bake Off Food Department.
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