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Method
Step 1
Grease a 16cm x 26cm (base measurement) slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
Step 2
Process the biscuits and coconut in a food processor until the biscuits are finely crushed. Add the butter and process until well combined. Spoon the biscuit mixture into the prepared pan. Use a flat-bottomed glass to press the biscuit mixture over the base. Place in the fridge for 30 mins to chill.
Step 3
Meanwhile, place the raspberries in a clean food processor and process until smooth. Strain through a fine sieve into a bowl. Discard solids.
Step 4
Place the boiling water in a small heatproof jug. Sprinkle gelatine powder over the water. Stir until the gelatine dissolves. Set aside for 5 mins to cool.
Step 5
Place the cream cheese and sugar in a clean food processor and process until smooth. With the motor running, gradually add half the cream until combined. With the motor still running, add the gelatine mixture until just combined. Divide the cream cheese mixture evenly between 2 bowls. Stir the raspberry into 1 portion. Use a little red food colouring to tint pink. Pour over the biscuit base in the pan and place in the fridge for 45 mins or until just set.
Step 6
Stir the lime juice, pineapple juice and coconut liqueur or coconut water into the remaining cream cheese mixture. Use a little green food colouring to tint pale green. Pour the mixture over the raspberry layer in the pan and place in the fridge for 3 hours or until set.
Step 7
Transfer the slice to a large serving platter. Use an electric mixer to whisk the remaining cream in a bowl until soft peaks form. Spoon over the slice. Top with meringues. Cut into pieces.
Serve withraspberries, strawberries and mint sprigs.
0:00
why is Pavlova one of Australia's
0:01
favorite desserts to me it's really
0:03
obvious it's sweet and light but it's
0:05
still rich and you can put whatever
0:07
seasonal fruits you want on it but there
0:09
are a few secrets to getting that mering
0:12
just perfect and I'm going to teach you
0:13
them right
0:14
now the first one is egg whites you want
0:17
these to be at room temperature don't
0:19
use them straight out of the fridge let
0:21
them sit out for at least an hour or
0:23
hold the bowl like this for a little bit
0:24
and the warmth of your hands will
0:26
actually warm up those egg whites a
0:27
little bit go ahead and dump those
0:30
straight into your stand
0:34
mixer once that whisk has been working
0:36
for about 30 seconds you'll see how
0:39
voluminous this becomes right and that
0:41
actually allows the sugar to be absorbed
0:43
in a much better way and then you just
0:44
add it in a nice slow
0:47
string let's have a little peek and see
0:49
what's going on you can see now by the
0:51
Whisk it's now probably at about a soft
0:54
peak so see how that's really floppy
0:56
which tells me we're ready to add the
0:58
other ingredients start moving
1:00
that whisk slowly it's time we're going
1:01
to add the vinegar 1/4 teaspoon of
1:04
vanilla take your cornstarch and using a
1:06
little seiv add that pick up the
1:09
pace I always add Just A
1:12
Pinch I always add just a pinch of salt
1:15
to every dessert that I make because I
1:17
think it brings out a lot of that
1:18
beautiful Flavor now the reason I check
1:20
it a couple of times is you don't want
1:22
to over whisk if you over whisk it
1:24
you'll actually start removing some of
1:26
that air again and eventually you'll
1:27
beat all of that air back out so it's
1:29
just that perfect moment in time that
1:30
we're looking for let's have a little
1:32
peek at our Peaks perfect stiff peaks
1:35
and when that happens you know you don't
1:37
need to whisk it anymore I'm going to
1:39
show you a little trick take some
1:40
parchment paper and get yourself a
1:42
cutter now whether that is a big one or
1:44
a small one choice is yours I actually
1:46
run a pencil around like this flip the
1:49
parchment over like that you'll still be
1:52
able to see through it and you can just
1:54
gently fold that beautiful light mering
1:57
around like this pop it onto your
1:59
parchment now another little way to get
2:01
those perfect mering is using one of
2:04
these guys if you've got one of these
2:05
big ice cream Scoops you can go ahead
2:08
and hit it right in the middle of that
2:10
Circle that you made and you create this
2:12
beautiful dolp of mering they might want
2:14
to be small individual ones or you might
2:16
want to do one really big one it can
2:19
kind of be in any shape that you like
2:20
use a spoon and I actually want a little
2:23
divot in the center here so I've got
2:25
somewhere to fill up my whipped cream
2:27
we've made our pavlovas now here's
2:28
another little secret if you take just a
2:30
little dollop of that mering and stick
2:32
it in all four corners it's going to
2:34
stick to your sheep tray so nothing is
2:37
going to fly around in the oven so
2:39
that's it the mering are ready to go in
2:41
the oven they go in at 150 Cel and as
2:44
soon as you put them in you turn it down
2:45
to 105 and they take about an hour and 15
2:48
minutes once your pav overs have been in
2:50
for an hour and 15 minutes turn the oven
2:52
off stick a wooden spoon in the top like
2:55
this that's going to allow the heat to
2:57
escape the oven slowly right right we
2:59
don't want to rush them because that's
3:01
when you get a little crackage once your
3:03
pavlovas have had the time to cool down
3:05
remove that wooden spoon grab the tray I
3:08
probably don't even need a towel cuz
3:09
they're cooled right down now the great
3:11
thing about a pavlova there are no
3:14
rules the really it's totally up to you
3:16
what kind of fruit you use you need a
3:17
little tartness to relieve some of the
3:20
sweetness that we've put into the mering
3:21
let me show you how you can do it as an
3:24
individual just take a tiny little
3:26
dollop of whipped cream and use it as a
3:28
glue that's now secure and put a nice
3:31
big dollop of frozen yogurt if you
3:33
wanted to add some whipped cream be my
3:35
guest got some peaches and some
3:37
nectarines could do a drizzle it's an
3:40
individual pav over maybe that's your
3:42
style or maybe it's not well don't worry
3:44
because what I'm going to show you next
3:46
you might want to layer them this one
3:48
I'll do with some whipped cream and you
3:49
might want to stick them straight down
3:51
the center of your platter like this and
3:53
put a nice big dollop of cream in each
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one so you can now see just how many
3:58
different options you you've got when it
4:00
comes to plating these of course you
4:01
dress it with whatever fruits you like
4:04
the look of we're so lucky in Australia
4:06
our Christmas Falls right in the middle
4:08
of summer I've actually got a little
4:10
caramel sauce that I made with passion
4:12
fruit just imagine if something goes
4:14
slightly wrong with you pavlovas
4:16
imagine if they're a bit broken there's
4:18
a thing called an eaten mess purposely
4:20
break these babies up still leave them
4:22
in big chunks stick them into the bottom
4:24
of a glass put a little frozen yogurt or
4:27
maybe some whipped cream and now we kind
4:30
of
4:31
layer finish this with one perfect
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little
4:35
raspberry that looks great I want to go
4:38
to this dinner party so whether you want
4:39
to do it as an individual pav over an
4:41
absolute showstopper or my beautiful
4:44
little messy smash pav the choice is
4:46
yours when it comes to plating the good
4:48
news is all of them look wonderful but
4:50
even better they taste delicious go to
4:58
coles.com.au come
5:04
on
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