Passionfruit & Coconut Pavlova Stack

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By Darren Purchese

Makes 1 X 20 cm diameter three layer stack.

For me nothing says ‘celebrate’ like a pavlova and this one just says ‘party’ to me!

To counter the sweetness of meringue I love to incorporate tangy flavours on my pavs and passionfruit is my go-to. I combine this with coconut for a totally tropical feel.

Time

4

hour

0

minutes

Degree of Difficulty

Medium

Save

0

Portions

12
servings

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Ingredients

Servings

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PAVLOVA DISCS

180g egg whites (6 eggs)
 salt
330g caster sugar
1 ¼tsp cornflour
½tsp cream of tartar *
1 ¼tsp white vinegar

PASSIONFRUIT CURD

6 passionfruits, large
110g egg, whole (2 large)
110g caster sugar
60g unsalted butter, chilled, small diced

COCONUT CREAM

400 ml coconut cream *
2tbsp coconut rum or liqueur (optional)
300 ml cream, thickened
50g icing sugar
1 vanilla pod, seeds scraped

TO FINISH

 passionfruit pulp, reserved
1 lime, finely grated zest
1

To get started… preheat an oven to 150°C/130°C fan forced and line three baking trays with baking paper. Draw a 20 cm diameter circle into the centre of three pieces of baking paper and then flip them so the drawn circle is underneath.

 

2

To make the coconut meringue discs… place the egg whites, cream of tartar and salt into a clean bowl of an electric stand mixer. Attach the whisk and start to whip the egg whites on a medium speed. Whip the whites to a white foamy meringue and then add the caster sugar a tablespoon at a time. Continue until all but a tablespoon of sugar has been incorporated, this should take around 15 minutes. Turn the machine to high and whisk for a further 5 minutes. Mix the cornflour into the remaining sugar and fold into the meringue using a silicone spatula or large metal spoon. Next fold in the vinegar and whisk briefly to incorporate.

* Cream of tartar is added to the egg whites to create a creamy consistency; it is available from most large supermarkets.

 

3

Dividing the meringue…divide the meringue into thirds by spooning evenly into the centre of each circle on each piece of baking paper. Use a palette knife or spoon to shape three identical discs of meringue to the edge of each circle.

 

4

Baking the meringue… place all three trays into the oven and immediately turn the oven down to 140°C/120°C and bake for 1 hour or until crisp and dry but not coloured. Turn the oven off and leave the meringues to cool completely for three hours (or overnight) with the door slightly open.

 

5

To make the curd… scoop the pulp from the passionfruit and strain into a small measuring jug. Once you have 50 ml of passionfruit juice, set aside. Reserve the remaining seeds and juice in a small bowl and set aside covered in the fridge to finish the stack. In a medium saucepan combine the passionfruit juice, eggs, and sugar. Cook over a medium heat, whisking constantly for 4-5 minutes or until the mixture is very thick. Remove the pan from the heat and whisk in the chilled butter a cube at a time until well incorporated and the curd is smooth and glossy. Strain curd through a sieve into a clean medium bowl set over a larger bowl filled with ice. Stir and chill before covering with cling wrap to touch the surface of the curd and place into the fridge until needed.

 

6

For the coconut cream… spoon the thick chilled cream layer from the can, (discarding the liquid in the base of the can) in a stand mixer fitted with the whisk attachment. Whisk on medium/high speed until firm peaks form. Transfer to another bowl and fold through the rum, or liqueur if using. Add the cream, icing sugar and scraped vanilla seeds to the stand mixer bowl. Whisk on medium/high speed until firm peaks form, then fold gently into the coconut cream mixture until just combined.

*Not all coconut creams are created equal, an organic one will give you the greatest amount of separated cream when chilled.

 

 

7

To assemble the stack… remove the paper from a meringue disc and place the disc onto a serving plate. Spoon on third of the curd onto the surface of the disc and add one third of the coconut cream, use a spoon or palette knife to spread out to almost the edge of the meringue. Repeat this step layering the second disc on top of the first. Add the final layer and again evenly distribute the curd and cream creatively. Finish the stack with some of the fresh passionfruit seed pulp and juice and the finely grated lime zest. Serve immediately with the remaining passionfruit pulp or place in the fridge for a maximum of an hour.

 

1
0 hours 0 minutes

To get started… preheat an oven to 150°C/130°C fan forced and line three baking trays with baking paper. Draw a 20 cm diameter circle into the centre of three pieces of baking paper and then flip them so the drawn circle is underneath.

2
0 hours 0 minutes

To make the coconut meringue discs… place the egg whites, cream of tartar and salt into a clean bowl of an electric stand mixer. Attach the whisk and start to whip the egg whites on a medium speed. Whip the whites to a white foamy meringue and then add the caster sugar a tablespoon at a time. Continue until all but a tablespoon of sugar has been incorporated, this should take around 15 minutes. Turn the machine to high and whisk for a further 5 minutes. Mix the cornflour into the remaining sugar and fold into the meringue using a silicone spatula or large metal spoon. Next fold in the vinegar and whisk briefly to incorporate.

* Cream of tartar is added to the egg whites to create a creamy consistency; it is available from most large supermarkets.

3
0 hours 0 minutes

Dividing the meringue…divide the meringue into thirds by spooning evenly into the centre of each circle on each piece of baking paper. Use a palette knife or spoon to shape three identical discs of meringue to the edge of each circle.

4
0 hours 0 minutes

Baking the meringue… place all three trays into the oven and immediately turn the oven down to 140°C/120°C and bake for 1 hour or until crisp and dry but not coloured. Turn the oven off and leave the meringues to cool completely for three hours (or overnight) with the door slightly open.

5
0 hours 0 minutes

To make the curd… scoop the pulp from the passionfruit and strain into a small measuring jug. Once you have 50 ml of passionfruit juice, set aside. Reserve the remaining seeds and juice in a small bowl and set aside covered in the fridge to finish the stack. In a medium saucepan combine the passionfruit juice, eggs, and sugar. Cook over a medium heat, whisking constantly for 4-5 minutes or until the mixture is very thick. Remove the pan from the heat and whisk in the chilled butter a cube at a time until well incorporated and the curd is smooth and glossy. Strain curd through a sieve into a clean medium bowl set over a larger bowl filled with ice. Stir and chill before covering with cling wrap to touch the surface of the curd and place into the fridge until needed.

6
0 hours 0 minutes

For the coconut cream… spoon the thick chilled cream layer from the can, (discarding the liquid in the base of the can) in a stand mixer fitted with the whisk attachment. Whisk on medium/high speed until firm peaks form. Transfer to another bowl and fold through the rum, or liqueur if using. Add the cream, icing sugar and scraped vanilla seeds to the stand mixer bowl. Whisk on medium/high speed until firm peaks form, then fold gently into the coconut cream mixture until just combined.

*Not all coconut creams are created equal, an organic one will give you the greatest amount of separated cream when chilled.

 

7
0 hours 0 minutes

To assemble the stack… remove the paper from a meringue disc and place the disc onto a serving plate. Spoon on third of the curd onto the surface of the disc and add one third of the coconut cream, use a spoon or palette knife to spread out to almost the edge of the meringue. Repeat this step layering the second disc on top of the first. Add the final layer and again evenly distribute the curd and cream creatively. Finish the stack with some of the fresh passionfruit seed pulp and juice and the finely grated lime zest. Serve immediately with the remaining passionfruit pulp or place in the fridge for a maximum of an hour.

Recipe Tags coconut, passionfruit