Coconut Pavlova With Chocolate Mousse And Bananas Recipes

Steps:

• Make the pavlova: Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw an 8-inch circle in the middle, then flip the paper upside down. You should still be able to see the outline.
• Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 5 minutes.
• Remove from heat and, using an electric mixer, beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 7 minutes.
• Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. A few cocoa streaks are O.K. and in fact better than overmixing, which can deflate the meringue.
• Spoon half the meringue mixture onto the circle on the parchment paper to form a round, spreading it all the way to the edges. Dollop remaining meringue around the outer edges on top of the circle, creating a nest to hold the filling.
• Bake for 2 hours, or until dry and firm to the touch. Turn off the oven and allow the pavlova to cool in the oven 1 hour. Remove from oven and, if necessary, continue to cool to room temperature.
• Make the mousse: In a medium saucepan, whisk together 1 1/4 cups/295 milliliters cream, the yolks, 3 tablespoons/35 grams sugar and the salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, 3 to 4 minutes. Remove from heat and pass through a fine-mesh strainer into a large bowl. Whisk in melted chocolate, vanilla and rum. Chill until cold, at least 2 hours.
• Using an electric mixer, whisk together the remaining 1 3/4 cups/415 milliliters cream with remaining 3 tablespoons/35 grams sugar until firm peaks form. Stir 1/3 of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream. Refrigerate, covered, at least 30 minutes or up to 3 days.
• Just before serving, spoon mousse into the center of the cooled pavlova, then top with crème fraîche. Top with fresh berries or chocolate shavings if desired.

Steps:

• FOR THE PAVLOVA: In a large bowl of an electric mixer, beat egg whites until soft peaks form. Slowly add sugar with mixer running and beat until mixture is glossy and very thick, about 5 minutes. Beat in cornstarch and vinegar. Gently fold in coconut.
• Spoon 6 dollops onto a parchment lined baking sheet. Make a shallow indentation in the center. Bake in a preheated 250F oven for 1 hour, or until pavlovas are crisp to the touch. Turn off the oven and leave to cool. Once cooled, store in an air-tight container for up to 2 days.
• To serve - toss Europe's Best Summer Fruit Salad with maple syrup or honey. Place individual pavlovas or serving plates. Top with a scoop of ice cream and serve over fruit.

Steps:

• FOR MERINGUE: Position rack in center of oven and preheat to 350 degrees F.
• Spread 1 1/2 cups coconut on large baking sheet.
• Toast until golden, stirring twice, about 15 minutes.
• Cool.
• Maintain oven temperature.
• Line another large baking sheet with foil.
• Using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy.
• Gradually add sugar and beat until stiff peaks form.
• Beat in 1/4 cup boiling water, 1 T at a time, beating until whites are stiff and glossy.
• Fold in 1 cup toasted coconut.
• Spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges.
• Sprinkle with remaining 1/2 cup untoasted coconut.
• Bake meringue for 10 minutes.
• Reduce oven temperature to 200 degrees F and bake until dry and crisp outside and just cooked through inside, about 1 hour.
• Turn off oven.
• Let meringue stand in oven 1 hour.
• Remove from oven and cool completely.
• FOR MOUSSE: Whisk egg yolks, 2 T sugar, butter, 2 T water, and rum in medium metal bowl to blend.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
• Whisk until thermometer inserted into mixture registers 160F, about 6 minutes.
• Add chocolate and whisk until melted and smooth.
• Turn off heat; leave bowl over water.
• Using electric mixer, beat egg whites in large bowl until soft peaks form.
• Gradually add 2 T sugar and beat until stiff peaks form.
• Fold 1/3 of egg whites into chocolate mixture to lighten.
• Fold in remaining whites.
• Remove from over water and let mousse cool 20 minutes.
• Beat whipping cream in large bowl until peaks form.
• Place meringue on platter.
• Spread mousse over center of meringue; top with sliced bananas.
• Spread whipped cream over bananas and chill at least 20 minutes and up to 3 hours.
• Sprinkle with remaining toasted coconut.
• Cut into wedges and serve.