Coconut Pavlova with mango sauce and pomegranate

Another delicious way to use up leftover festive chocolates. This Coconut Pavlova combines a crisp white meringue with coconut cream, mango sauce and jewel-like pomegranate seeds. It’s a wonderfully tropical combination – light, refreshing and suitable for almost any occasion :). Perhaps you’ll make it using the egg whites left over from doughnuts?

Ingredients for the Pavlova:

• 6 egg whites, from large eggs
• a pinch of salt
• 300 g caster sugar
• 2 teaspoons cornflour or potato starch
• 1 teaspoon lemon juice

All ingredients should be at room temperature.

Place the egg whites and salt into the bowl of a stand mixer and whisk until stiff peaks form. Gradually add the sugar, one tablespoon at a time (this is important!), whisking continuously until the meringue becomes thick, glossy and holds its shape. Add the lemon juice and whisk briefly. Fold in the sifted cornflour (or potato starch) gently using a spatula.

Line a baking tray with baking parchment or a reusable baking mat. Draw a circle approximately 22 cm in diameter on the parchment. Spread the meringue mixture within the circle and shape it into a neat round, using a spoon or spatula to build the sides slightly higher.

Place into an oven preheated to 150°C. After 5 minutes, reduce the temperature to 110°C and bake for 1 hour 45 minutes to 2 hours. The exact baking time may vary depending on your oven. The goal is a pale meringue that is crisp on the outside and marshmallow-soft in the centre. Leave to cool in the oven with the door slightly ajar. Once completely cooled, transfer the Pavlova to a serving platter. Spread the mango sauce over the centre, followed by the coconut cream. Decorate with Raffaello chocolates and pomegranate seeds.

Ingredients for the mango sauce:

• ¾ cup mango purée
• 1½ teaspoons potato starch

Pour the mango purée into a small saucepan and bring to the boil. Mix the potato starch with a little water, then stir it into the mango purée. Cook briefly until the sauce thickens. Allow to cool completely before using.

Ingredients for the coconut cream:

• 125 g mascarpone
• 150 ml coconut cream (22% fat)*
• 1 tablespoon coconut liqueur
• 1 tablespoon icing sugar

All ingredients should be well chilled. Place all the ingredients into the bowl of a stand mixer and whip until smooth and thick enough to hold its shape. Do not overwhip; mix only until combined and stable.

For decoration:

• pomegranate seeds
• Raffaello chocolates

* Coconut cream can be obtained from a chilled can of coconut milk. Carefully remove the can from the refrigerator, turn it upside down, open it and pour off the coconut water (it won’t be needed for this recipe). Scoop out the thick coconut cream remaining in the can and use it in the recipe.

** I used canned mango purée, but fresh mango works just as well. Simply peel a ripe mango and blend until smooth. Since mangoes vary in size and juiciness, add the starch gradually, starting with 1 teaspoon.

Enjoy!