Ingredients
- Eggs whites 6
- Superfine sugar 1, 1/4 cups
- Coconut(shredded) 3/4 cup
- For Filling and topping:
- Dark chocolate(broken into pieces) 3 ounces
- Egg yolks 3
- Water 3 tbsp
- Rum(optional) 1 tbsp
- Superfine sugar 4 tbsp
- Olpers cream 2 cups
- Selection of tropical fruit(sliced)
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Cooking Directions
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Draw three circles, 8 inches, on sheets of baking parchment and place them on cookie sheets.
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Beat the egg whites until standing in soft peaks, then gradually beat in half the sugar and continue beating until the mixture is very stiff and glossy.
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Carefully fold in the remaining sugar and the coconut.
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Spoon the mixture into a pastry bag fitted with a star tip and cover the circles with piped swirls.
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Bake in a preheated oven at 275F for 1, 1/2 hours, changing the position of the cookie sheets halfway through.
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Without opening the oven door, turn off the oven and leave the meringues until they have cooled completely, then peel away the paper.
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To make the filling, place the chocolate pieces, egg yolks, water, rum, if using and sugar in a double boiler over gently simmering water.
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Cook over a low heat, stirring, until the chocolate has melted and the mixture has thickened.
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Cover with disc of baking parchment and set aside until cold.
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Whip the cream and fold two thirds of it into the chocolate mixture.
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Sandwich the meringue layers together with the chocolate mixture.
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Place the remaining cream in a pastry bag fitted with a star tip and pipe around the edge of the meringue.
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Arrange the tropical fruits in the center.
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