Chocolate coconut meringue wreath

Chocolate coconut meringue wreath
  • Serves icon Serves 10
  • Time icon Hands-on time 1 hour, plus cooling. Oven time 1½ hours.

This is one epic dessert for Easter or other special occasions. A chocolate coconut meringue wreath is topped with fruit curd, choc ripple cream, toasted coconut and a drizzle of melted chocolate.

Master the art of meringues with our pavlova recipes. There’s one for every time of year.

Nutrition: per serving

Calories
630kcals
Fat
42.4g (27g saturated)
Protein
6g
Carbohydrates
54.4g (52.1g sugars)
Fibre
3.5g
Salt
0.2g
Calories
630kcals
Fat
42.4g (27g saturated)
Protein
6g
Carbohydrates
54.4g (52.1g sugars)
Fibre
3.5g
Salt
0.2g

Ingredients

For the meringue wreath

  • 175g egg whites (from about 5 medium free-range eggs)
  • 300g caster sugar
  • 1 tsp coconut essence (optional)
  • 50g desiccated coconut, lightly toasted in a dry pan
  • 50g good quality dark chocolate, melted

For the meringue wreath

  • 600ml double cream
  • 6 tbsp cocoa powder, sifted
  • 3 tbsp icing sugar, sifted
  • 1 tbsp vanilla bean paste
  • 200g passion fruit curd (see Easy Swaps)
  • 30g toasted coconut flakes
  • 50g dark chocolate, melted and cooled (optional)

Method

  1. Heat the oven to 100°C fan/gas ½. Line a large baking sheet with baking paper. For the meringue, put the egg whites and sugar in a large heatproof bowl over a pan of barely simmering water. With an electric hand mixer, whisk on a low speed until the sugar dissolves. Turn up the speed to medium-high and continue to whisk until very thick and glossy. Remove from the heat, then continue whisking until cool.
  2. Gently fold the coconut essence (if using) and desiccated coconut into the meringue. Drizzle over the melted chocolate, folding several more times to form a chocolate swirl. Dollop spoonfuls of the mixture onto the prepared baking sheet to form a wreath, then bake for 1½ hours until crisp. Turn off the oven and leave the meringue to cool in the oven for 2-3 hours (see Make Ahead).
  3. When ready to assemble, put half the cream, the cocoa powder, icing sugar and vanilla in a bowl and whip to soft peaks. In a separate bowl, whip the remaining cream to soft peaks, then ripple the two creams together.
  4. Carefully transfer the wreath to a serving platter. Dollop over most of the passion fruit curd, then drizzle with about half the melted chocolate. Top the wreath with the chocolate ripple cream, toasted coconut chips, remaining curd and melted choc (if you like).

delicious. tips

  1. Easy swaps: Use lemon, lime or orange curd instead of passion fruit, or swap for a berry or rhubarb compote. For a richer topping, use chocolate spread rather than cocoa powder.

    Don’t waste it: Briefly whisk the egg yolks with a pinch of sugar or salt. They’ll keep chilled for 1-2 days or frozen for up to 6 months. Defrost in the fridge overnight before using.

  2. Prepare to the end of step 2 up to a day ahead. Wrap well and store at room temperature until ready to assemble.

     

Recipe By

Jess Meyer

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