Coconut‑raspberry cake and Blueberry Pavlova
Recipe by Ludo's Workshops
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.
MediumFrenchServes 2
Printable version with shopping checklist
Source Video
50m
Prep
45m
Cook
11m
Cleanup
1h 46m
Total
Cost Breakdown
Total cost:$19.55
Per serving:$9.77
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.
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