COCONUT PAVLOVA WTH CHOCOLATE MOUSSE AND BANANAS

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COCONUT PAVLOVA WTH CHOCOLATE MOUSSE AND BANANAS

 

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.

 

Meringue

2 cups sweetened flaked coconut

 

6 large egg whites

1 1/2 teaspoons cornstarch

1 teaspoon cider vinegar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups sugar

1/4 cup boiling water

 

Mousse

2 large eggs, separated

4 tablespoons sugar

2 tablespoons (1/4 stick) unsalted butter, cut into small pieces, room

temperature

2 tablespoons water

1 tablespoon dark rum

4 ounces bittersweet or semisweet chocolate chips (about 2/3 cup)

 

3/4 cup chilled whipping cream

2 bananas, cut into 1/4-inch-thick rounds

 

For meringue:

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.

 

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.

 

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:

Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons 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.

 

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.

 

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.

 

Makes 8 to 10 servings.

 

 

 

 

 

 

Language is an _expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

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