Miguel’s green and gold pavlova

MAKE IT

like MIGUEL MAESTRE

The quintessential summer dessert has been given a green and gold makeover by our favourite celebrity chef, Miguel Maestre. Drizzled with seasonal summer fruits like mango and kiwi with a hint of coconut, this showstopping dish is like a piña colada in the form of Australia’s favourite dessert – the pavlova.

Green and gold pavlova Miguel’s

SERVES 8 people PREP TIME 30mins COOK TIME 2hrs

Ingredients

FOR THE PAVLOVA

2 cups caster sugar 8 egg whites 1 tsp cream of tartar

FOR THE TOPPING

400ml can coconut cream 300ml thickened cream 1/2 cup icing sugar, sifted 1-2 mangoes, flesh sliced 2-3 kiwi fruit, peeled and chopped 3 passionfruit, split and pulp removed Large coconut flakes to serve

Method

Place the coconut cream in the fridge overnight. Preheat oven to 150°C and line two baking trays with baking paper. Using a 18-20cm tin as a stencil, draw a circle on each piece, then flip paper so outline is on underside. Place sugar and egg whites in a stand mixer fitted with the whisk attachment. Whisk for 8 minutes or until stiff and glossy and sugar has dissolved. Add the cream of tartar and whisk to combine. Divide meringue among prepared trays and spread into circles using outlines as a guide. Reduce oven to 110°C and bake, swapping trays halfway, for 1 hour 45 minutes until meringues are crisp and dry. Turn the oven off and leave meringue to cool with the doors closed for at least 2-3 hours. Remove coconut cream from fridge and open, making sure you do not shake around. Spoon out the top layers of thick cream into a bowl. Discard the liquid at the bottom. Add the cream to the bowl along with the icing sugar and beat using electric beaters until thick. Top one cooled pavlova with half the cream and half the fruit. Add the other pavlova and repeat, finishing with some large coconut flakes.