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Coconut Pavlova Wth Chocolate Mousse and Bananas Recipe

Coconut Pavlova Wth Chocolate Mousse and Bananas Recipe

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Coconut Pavlova Wth Chocolate Mousse and Bananas

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Ingredients

Count

Nutrition

533

Calories

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Ingredients:

Serving

2 cups sweetened flaked coconut
6 large egg whites
1 1/2 tsp cornstarch
1 tsp cider vinegar
1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 cups sugar
1/4 cup boiling water
2 large eggs, separated
4 tbsp sugar
2 tbsp (1/4 stick) unsalted butter, cut into small pieces, room temperature
2 tbsp water
1 tbsp dark rum
4 oz bittersweet or semisweet chocolate chips (about 2/3 cup)
3/4 cup chilled whipping cream
2 bananas, cut into 1/4-inch-thick rounds

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	533.21 Kcal (2232 kJ)
Calories from fat	320.6 Kcal
		% Daily Value*
Total Fat	35.62g	55%
Cholesterol	122.13mg	41%
Sodium	153.09mg	6%
Potassium	244.7mg	5%
Total Carbs	50.32g	17%
Sugars	36.03g	144%
Dietary Fiber	2.14g	9%
Protein	6.15g	12%
Vitamin C	2.8mg	5%
Vitamin A	0.3mg	9%
Iron	0.8mg	4%
Calcium	38.6mg	4%

Amount Per 100 g
Calories	295.26 Kcal (1236 kJ)
Calories from fat	177.53 Kcal
		% Daily Value*
Total Fat	19.73g	55%
Cholesterol	67.63mg	41%
Sodium	84.77mg	6%
Potassium	135.5mg	5%
Total Carbs	27.86g	17%
Sugars	19.95g	144%
Dietary Fiber	1.18g	9%
Protein	3.41g	12%
Vitamin C	1.5mg	5%
Vitamin A	0.2mg	9%
Iron	0.4mg	4%
Calcium	21.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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