Tuvaluan Coconut Delight

Ingredients

In this Tuvaluan adaptation, the traditional Austrian Kardinalschnitte is transformed into a tropical delight by incorporating Tuvaluan flavors and ingredients. The original recipe is modified to include coconut in both the meringue and the filling, giving it a distinct Tuvaluan twist. Additionally, the topping of toasted coconut flakes adds a delightful crunch and enhances the overall tropical experience. We alse have the original recipe for Kardinalschnitte, so you can check it out.

• 6 large eggs, separated 6 large eggs, separated
• 150g (1 1/4 cups) powdered sugar 150g (1 1/4 cups) powdered sugar
• 100g (1 cup) desiccated coconut 100g (1 cup) desiccated coconut
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 200ml (3/4 cup) coconut cream 200ml (3/4 cup) coconut cream
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 2 tablespoons granulated sugar 2 tablespoons granulated sugar
• 50g (1/2 cup) toasted coconut flakes, for garnish 50g (1/2 cup) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 25g, 20g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, beat the egg whites until stiff peaks form. Gradually add the powdered sugar and continue beating until the mixture is glossy.
3. 3.
   Gently fold in the desiccated coconut and vanilla extract into the egg white mixture.
4. 4.
   Spread the meringue mixture evenly onto the prepared baking sheet, forming a rectangular shape.
5. 5.
   Bake in the preheated oven for 20-25 minutes, or until the meringue is lightly golden and crisp.
6. 6.
   While the meringue is baking, prepare the coconut cream filling. In a separate bowl, whip the coconut cream, heavy cream, and granulated sugar until thick and creamy.
7. 7.
   Once the meringue has cooled, carefully transfer it to a serving platter. Spread the coconut cream filling evenly over the meringue.
8. 8.
   Sprinkle the toasted coconut flakes over the top of the coconut cream filling.
9. 9.
   Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
10. 10.
    Slice into rectangular pieces and serve chilled.

Treat your ingredients with care...

• Coconut cream — Make sure to use full-fat coconut cream for a rich and creamy texture in the filling.
• Desiccated coconut — If you prefer a more pronounced coconut flavor, you can lightly toast the desiccated coconut before adding it to the meringue mixture.

Tips & Tricks

• To achieve the best results, make sure the egg whites are at room temperature before beating them.
• When folding the desiccated coconut into the meringue, be gentle to maintain the airiness of the mixture.
• For an extra touch of flavor, you can drizzle a little Tuvaluan honey over the top of each slice before serving.

Serving advice

Serve the Tuvaluan Coconut Delight chilled for the best taste and texture. It pairs wonderfully with a cup of freshly brewed Tuvaluan coffee or a refreshing tropical fruit salad.

Presentation advice

To enhance the presentation, dust the top of the Coconut Meringue Slice with a sprinkle of powdered sugar just before serving. You can also garnish each slice with a small edible flower or a mint leaf for an elegant touch.