Coconut‑raspberry cake and Blueberry Pavlova

Ingredients

• 80 g Digestive biscuits (type) (finely crushed)
• 30 g Unsalted butter (melted)
• 200 ml Diplomat cream (whipped cream + mascarpone) (pre‑prepared, at room temperature)
• 150 g Fresh raspberries (fully reserved for the confit, plus 30 g for decoration)
• 50 g Granulated sugar (for raspberry confit)
• 1 c. à soupe Lime juice (for raspberry confit)
• 1 c. à café Lime zest (to flavor the confit)
• 20 g Grated coconut (grated with a peeler, lightly toasted)
• 150 g Fresh blueberries (for confit, plus 30 g for decoration)
• 150 g Powdered sugar (for French meringue)
• 3 pcs Egg whites (at room temperature)
• 200 g Mascarpone (for vanilla cream)
• 100 ml Whipped cream (well chilled)
• 1 pcs Vanilla bean (or 1 tsp vanilla extract)
• 20 g Sugar (for vanilla cream) (powdered sugar)
• few pcs Edible flowers (for final decoration)

Instructions

1. Raspberry confit

   In a small saucepan, combine the raspberries, sugar, juice, and lime zest. Bring to a gentle boil, then simmer for 10 minutes, stirring gently until a syrupy consistency is reached.

   Time: PT15M

   Temperature: 80°C

2. Coconut‑lime biscuit base

   Crush the digestive biscuits finely, mix with melted butter. Spread the mixture into two 8 cm pastry circles, press firmly to form a compact base.

   Time: PT10M

3. Assembly of the coconut‑raspberry cake

   Fill a plain piping bag with the diplomat cream. Pipe a disc of cream onto the centre of each biscuit base.

   Time: PT5M

4. Adding the confit and decoration

   Place a teaspoon of raspberry confit in the centre of each cake, add a few whole raspberries, then sprinkle with lightly toasted grated coconut.

   Time: PT5M

5. Blueberry confit

   Repeat the same technique as for the raspberry confit using blueberries, sugar and a splash of lemon juice. Simmer for 10 minutes until a syrupy texture is achieved.

   Time: PT15M

   Temperature: 80°C

6. French meringue

   In a clean bowl, whisk the egg whites on low speed until they become frothy, then increase speed and add the powdered sugar in three batches, continuing to whisk until stiff, glossy peaks form.

   Time: PT10M

7. Baking the meringue

   Preheat the oven to 120°C. Place the meringue in a small dome shape on a baking sheet lined with parchment paper. Bake for 15 minutes, then turn off the oven and leave the door ajar so the meringue cools gently.

   Time: PT15M

   Temperature: 120°C

8. Mascarpone‑vanilla cream

   In a bowl, combine the mascarpone, whipped cream, powdered sugar and the seeds from the vanilla bean until a smooth, airy texture is obtained.

   Time: PT10M

9. Assembly of the pavlova

   Fill a piping bag with a petal tip with the mascarpone‑vanilla cream and pipe generously over the cooled meringue. Add the blueberry confit, then arrange fresh blueberries and edible flowers.

   Time: PT5M

10. Finishing and serving

    Let the two desserts rest for 5 minutes so the flavours stabilise, then serve immediately or store according to storage guidelines.

    Time: PT5M

Nutrition Facts

Calories

325

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g