Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Coconut‑raspberry cake and Blueberry Pavlova
Two summer desserts inspired by the colors of ceramics: a small moist cake with coconut, lime and raspberry confit, and a light French meringue pavlova with vanilla mascarpone and candied blueberries. Ideal for an elegant and indulgent presentation.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Prepare the confits without burning (monitor the heat).
- • Whisk the egg whites to stiff peaks (no fat).
- • Gentle baking of the meringue at 120°C to avoid browning.
Safety Warnings
- • Be careful of hot sugar splashes when making the confit.
- • Use gloves or a thick towel to handle the knife and coconut.
- • Do not open the oven during meringue baking to avoid thermal shock.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Biscuit roulé Suisse
Un biscuit roulé suisse moelleux, plus tendre que la génoise et plus simple que le biscuit japonais. Idéal pour les bûches de Noël ou comme base à garnir de ganache, confiture ou crème.
Rouleau de légumes au thon et fromage frais
Un rouleau savoureux à base de courgette, pommes de terre, carottes et fromage, cuit au four puis garni de thon et de fromage Philadelphia. Idéal en entrée légère ou plat principal rafraîchissant pour les journées chaudes.
Moist Lemon Cake
A simple, moist and fragrant lemon cake, ideal for a snack or dessert. Made with basic ingredients, it requires little equipment and yields a very satisfying result, with the option to decorate with white chocolate and almonds.
Assortment of Savory Verrines for the Holidays
An assortment of five savory verrines, ideal for a festive appetizer. They combine a pumpkin purée with curry, a red pepper velouté with goat cheese and chorizo, a pea‑spinach mousse with smoked trout, a beet purée with goat cheese, and citrus supremes with mini‑shrimp. Each verrine is decorated with crunchy and flavorful garnishes.
Tropéen Bagels with Diplomat Cream
Homemade version of the famous Tropéen bagel, inspired by the Tropéen tart. A soft, slightly sweet brioche soaked in apricot syrup, filled with diplomat cream (pastry cream + whipped cream + gelatin) and fresh strawberries. Ideal for breakfast or a snack.
XXL Caramel and Almond Flan
Very large-format flan, ideal for weddings or large occasions. A golden caramel, a velvety mascarpone and toasted almond cream, all served with fresh fruit. Recipe for 10 to 12 people.