A chewy coconut meringue "crust" and rich chocolate mousse filling make this delicious, inventive Australian dessert taste like a combination of coconut cream pie and chocolate cream pie.
Ingredients
Makes 8 to 10 servings
Meringue
Mousse
For meringue:
Step 1
Position rack in center of oven and preheat to 350°F. Spread 11/2 cups coconut on large baking sheet. Toast until golden, stirring twice, about 15 minutes. Cool. Maintain oven temperature.
Step 2
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 tablespoon 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.
Step 3
Bake meringue 10 minutes. Reduce oven temperature to 200°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:
Step 4
搅拌蛋黄,2汤匙糖、黄油、2助教blespoons 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 160°F, about 6 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
Step 5
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 2 tablespoons 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.
Step 6
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.
Step 7
Sprinkle with remaining toasted coconut. Cut into wedges and serve.
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Reviews (19)
Back to TopThis was my first pavlova. Like others have said, it completely stuck to the foil. Also, it was really sticky all around, even on the edges (humidity played a part?). I just did the coconot pavlova part, not the mousse; topped mine instead with melted white chocolate and raspberry puree on the side. Though it was sticky and no longer pretty (after scraping it from the foil), it tasted wonderful. I will make again, with parchment.
Anonymous
2/14/2011
My first attempt at making pavlova and it turned out extreamly well. I followed the advice of several reviewers, reduced the coconut by 1/4 and the sugar by 1/3 and increased the whipping cream from 1/3 to 1 cup. This one is a keeper.
hahnen
Stellarton, Nova Scotia
4/13/2010
I used everyone's hints (less sugar, parchment paper) and this dessert was outstanding! You don't need a full 2 cups of coconut. I also whipped a little more cream and folded it into the mousse. Our kids said it's the new "have to order for my birthday" dessert.
scard1950
casco, maine
12/30/2009
This recipe is absolutely delicious! I didn't try to remove the pavlova from the foil, just folded the foil under the plate I set it on, so no breaking. Also, after making the mouse, it looked a bit flat and runny. Not at all mousse-like. I just whipped up some extra cream and folded it into the mousse. Problem solved and the mousse was amazing. I think this also helped with the sweetness as the sugar in the mousse was not so concentrated. This was very easy to make and I will definitely make this again.
CPickering81
Locust Valley, NY
10/21/2008
I have not made this yet, but I am a huge pavlova fan. To make pavlova I draw a circle on the underside of parchment paper and then dust the top with cornstarch. This allows the pavlova to come off easily.
jenny97206
6/20/2008
I also made the mistake of not reading the reviews before preparing this. Issues: The foil destroyed the meringue. It was completely stuck and as a result was broken into so many pieces (which was disheartening after so much effort). cook time could easily be 45min for a perfect middle. The meringue was far too sweet (yes, half the sugar would have been just fine). The mousse flattened quickly when folding in the egg white mixture. Also, it could use a double portion of whipped cream. I would make this again, as the flavors work well together, however the recipe needs a bit of attention.
Anonymous
San Francisco, Ca
12/4/2007
To the cook from Westport, no pavlova should be cooked through, you want a soft, mallowy inside with a checwy outside, any "cooked" pavlova is a failure.
Anonymous
Canberra, Aus
12/13/2005
This was wonderful, but exploded in size in the oven. Next time I will bake the meringue on a pizza pan. The chocolate mousse filling should be doubled to cover the volume of pavlova.
Anonymous
Vancouver Island.Can
5/5/2005
I thought some general thoughts on pavlovas would be a good idea. This recipe does seem much too sweet- an Australian pavlova is filled with unsweetened lightly whipped cream, and best topped with acidic fruit like strawberries or passionfruit. For a great shape and structure, pile onto baking paper (they do tend to stick) and you can draw a circle on the paper first to help get a good shape. A pav should be a good middle finger length high or even higher, and its middle won't be 'cooked'- ideally it should be sort of soft and marshmallow-y. For more pavlova information, consult a cookbook by Stephanie Alexander, or Nigella Lawson who paraphrases Stephanie's recipe.
Anonymous
Australia
2/8/2004
I loved this recipe. Granted, it was a bit time consuming, and the pav was hard to remove from the foil, but it blew all of my guests away! They all said it was the most delicious dessert they had eaten in a long time. Looks proffesional and tastes dreamy!
Anonymous
12/16/2003
这是一个时间当我没读评论before I made the recipe and I sure wish I would have! The recipe made way too much meringue, so it wasn't cooked all the way through. It also was nearly impossible to separate from the foil. The chocolate mousse recipe was just okay, there are a lot of easier better recipes out there, and I used more whipping cream than was called for. All said, if I were to make it again I would make the base thinner, double the mousse amount and and 1 1/2 the whipped cream. The flavor combination is good, this recipe just needs a lot of work!
Anonymous
Westport, CT
9/1/2003
Great concept with delicious combinations of flavors. We agree with others that the meringue is much too sweet and the foil almost impossible to separate from the meringue. The mousse quantity and whipped cream could stand to be increased by one-half. Bananas a great addition.
Anonymous
San Anselmo, California
6/8/2003
I loved all the flavors togather. However, it was way too sweet. I made it the second time with a baked pie crust added coconut before I put the mousse in the crust. I made 1 1/2 of the mousse to fill the pie crust added the bananas and topping. I love it this way and will make it often.
Anonymous
Cascade, MT
4/29/2003
This recipe is excellent, granted it's a little on the sweet side. Will definitely make it again!
B Freeman
Boise, ID
2/16/2003
Great recipe, my kids and I loved it! Watch the browning of the coconut. It took less than 15 minutes in my oven.
Anonymous
Nashville, TN
2/4/2003
