The quintessential summer dessert has been given a green and gold makeover by our favourite celebrity chef, Miguel Maestre. Drizzled with seasonal summer fruits like mango and kiwi with a hint of coconut, this showstopping dish is like a piña colada in the form of Australia’s favourite dessert – the pavlova.

Method:

Place the coconut cream in the fridge overnight. 

Preheat oven to 150°C. Line 2 baking trays with baking paper. Using a 18-20cm tin as a stencil, draw a circle on each piece, then flip paper so outline is on underside. Place sugar and eggwhites in a stand mixer fitted with the whisk attachment. Whisk for 8 minutes or until stiff and glossy and sugar is dissolved. Add the cream of tartar and whisk to combine. Divide meringue among prepared trays and spread into circles using outlines as a guide. Reduce oven to 110°C and bake, swapping trays halfway, for 1 hour 45 minutes minutes until meringues are crisp and dry. Cool in oven with the door closed for at least 2-3 hours. 

Remove coconut cream from fridge and open, making sure you do not shake around. Spoon out the top layers of thick cream into a bowl. Discard the liquid at the bottom. Add the cream to the bowl along with the icing sugar. Beat using electric beaters until thick. 

To layer the pavlova start with one cooled pavlova then top with half the cream then half the fruit. Add the other pav and repeat, finishing with some large coconut flakes.

 

For more Miguel inspirations, including gift ideas, recipes, activities and more visit stockland.com.au/miguel.

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Ingredients:

• 400ml can coconut cream, chilled
• 300ml thickened cream
• 1/2 cup icing sugar, sifted
• 1-2 mangoes, flesh sliced
• 2-3 kiwi fruit, peeled and chopped
• 3 passionfruit, split and juice removed

• Coconut flakes to serve
• Meringue:
• 2 cups caster sugar
• 8 eggwhites
• 1 tsp cream of tartar