Coconut Pavlova With Chocolate Mousse And Bananas

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 2 cups sweetened flaked coconut
• 6 large egg whites
• 1 1/2 teaspoons cornstarch
• 1 teaspoon cider vinegar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 1/4 cup boiling water
• 2 large eggs, separated
• 4 tablespoons sugar
• 2 tablespoons unsalted butter, cut into small pieces,room temperature
• 2 tablespoons water
• 1 tablespoon dark rum
• 4 ounces bittersweet chocolate chips or 4 ounces semi-sweet chocolate chips (about 2/3 c dbl check gf)
• 3/4 cup chilled whipping cream
• 2 bananas, cut into 1/4 inch-thick rounds

Recipe

• 1 for meringue: position rack in center of oven and preheat to 350 degrees f.
• 2 spread 1 1/2 cups coconut on large baking sheet.
• 3 toast until golden, stirring twice, about 15 minutes.
• 4 cool.
• 5 maintain oven temperature.
• 6 line another large baking sheet with foil.
• 7 using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy.
• 8 gradually add sugar and beat until stiff peaks form.
• 9 beat in 1/4 cup boiling water, 1 t at a time, beating until whites are stiff and glossy.
• 10 fold in 1 cup toasted coconut.
• 11 spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges.
• 12 sprinkle with remaining 1/2 cup untoasted coconut.
• 13 bake meringue for 10 minutes.
• 14 reduce oven temperature to 200 degrees f and bake until dry and crisp outside and just cooked through inside, about 1 hour.
• 15 turn off oven.
• 16 let meringue stand in oven 1 hour.
• 17 remove from oven and cool completely.
• 18 for mousse: whisk egg yolks, 2 t sugar, butter, 2 t water, and rum in medium metal bowl to blend.
• 19 set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
• 20 whisk until thermometer inserted into mixture registers 160f, about 6 minutes.
• 21 add chocolate and whisk until melted and smooth.
• 22 turn off heat; leave bowl over water.
• 23 using electric mixer, beat egg whites in large bowl until soft peaks form.
• 24 gradually add 2 t sugar and beat until stiff peaks form.
• 25 fold 1/3 of egg whites into chocolate mixture to lighten.
• 26 fold in remaining whites.
• 27 remove from over water and let mousse cool 20 minutes.
• 28 beat whipping cream in large bowl until peaks form.
• 29 place meringue on platter.
• 30 spread mousse over center of meringue; top with sliced bananas.
• 31 spread whipped cream over bananas and chill at least 20 minutes and up to 3 hours.
• 32 sprinkle with remaining toasted coconut.
• 33 cut into wedges and serve.