INGREDIENTS
- Merengue:
- – Whites 200 g (6/7 models approx).
- – Widespread sugar 200 g.
- – Impalpable sugar 200 g.
- – Grated coconut 50 g.
- Coconut cream and white chocolate:
- – Chocolate blanco 300 g.
- – Milk cream 100 cc.
- – Grated coconut 50 g.
- – Semi whipped cream 200 cc.
- Armed:
- – Caramel sauce.
- – Raspberry sweet.
- – Coconut flakes.
- – Raspberry.
COCONUT PAVLOVA plenty of meringue, coconut cream and white chocolate, dulce de leche and raspberry to be happier! I adopted the process under
PROCEDURE:
For the meringue:
1. For the French meringue, beat the egg whites till foamy.
2. Add the sugar within the type of a raindrop whereas persevering with to beat till whipped,
3. Lastly, add the sifted powdered sugar and the grated coconut.
4. Place the meringue in a piping bag and make 3 20/22 cm discs on parchment paper in a fountain, forming a disc.
5. Bake within the oven at 120°C for 60 minutes.
6. Let it cool and end drying.
For the cream:
1. Convey the cream with the coconut to a boil and pressure, pour over the hardly melted chocolate.
2. Combine till homogeneous, let it cool and add the semi-whipped cream.
For meeting:
1. Fill with a lace of chocolate cream and one other lace of dulce de leche and a few candy and raspberry buttons.
