Pavlova, raspberries and coconut

Servings: 4 to 6

Preparation time: 40 minutes

Cooking time: 90 to 120 minutes

Ingredients

Meringue

• 4 egg whites
• 250 ml (1 cup) sugar
• 5 ml (1 tsp) cream of tartar

Fruit puree

• 2 punnets of raspberries
• 90 ml (6 tbsp) sugar
• 90 ml (6 tbsp) water
• 2 packets of powdered gelatin or 4 rehydrated sheets
• 1 lemon, juice

Whipped cream

• 250 ml (1 cup) 35% cream
• 45 ml (3 tbsp) coconut essence
• 60 ml (4 tbsp) sugar
• 60 ml (4 tbsp) sweetened grated coconut

Preparation

1. Preheat the oven, rack in the center, to 104 °C (220 °F).
2. In a bowl, using a hand mixer, start whipping the egg whites.
3. Incorporate the cream of tartar and once the egg whites are almost stiff, gradually incorporate the sugar and whip until you obtain a firm and dense mixture. Fill a bag with a fluted nozzle.
4. On a cookie sheet, covered with parchment paper or a silicone mat, pipe meringue shapes and bake for between 1 hour 30 and 2 hours depending on the size of the meringues. Remember to lower the oven temperature if the meringues start to brown. Let everything cool.
5. In a saucepan, heat the raspberries, sugar, water, gelatin, lemon juice and, over medium heat, let stew for 10 minutes.
6. Using a hand mixer, reduce everything to a puree. Pass through a sieve to obtain a smooth puree.
7. Let cool in a bowl. Once the fruit puree is well set, blend again with a hand mixer to make a smooth and shiny coulis. Fill a bag with a round nozzle.
8. In a bowl, using the hand mixer, whip the cream, coconut essence and sugar until you get firm peaks. Fill a piping bag.
9. In a serving dish, arrange the dessert by alternating the meringues, whipped cream and gelled fruit coulis. Sprinkle the top with coconut.