Coconut-Berry Pavlova Parfait Recipe
Active time: 2 hours
Total time: 6 hours
Make coconut cream: Put heavy cream in a medium pot and sprinkle gelatin evenly over top. Set aside for 10 minutes, then add sugar. Bring just to a boil over medium-high heat, stirring often. Remove from heat and stir in coconut cream and white chocolate until smooth. Transfer to a heatproof container, set aside to let cool to room temperature, then cover and refrigerate until cold, 4 to 6 hours.
Make meringue: Preheat oven to 325°. Line a large, rimmed baking sheet with parchment paper. Using a stand mixer fitted with a whisk attachment, beat egg whites on medium speed until light and fluffy, about 3 minutes. With mixer running, add 2 1/2 cups sugar in a slow, steady stream. Increase speed to medium-high and beat until thick and glossy, about 5 minutes more. With mixer off, add cornstarch, vinegar, and remaining 1/2 cup sugar. Beat on medium speed until fully incorporated, 1 minute more.
Spread meringue onto prepared baking sheet in an even layer about 1 inch thick, leaving a 1/2- to 1-inch gap around pan edges to allow meringue to puff up as it bakes. Bake until just firm to the touch and dry on top, with a slight spring in the center, about 50 minutes. Set aside to let cool completely.
Assemble parfait: Transfer coconut cream to bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until medium peaks form, 4 to 5 minutes. In a large bowl, gently toss together raspberries, strawberries, sugar and lime juice and zest.
With upturned trifle bowl or vase as a guide, use a sharp knife to cut out 3 meringue circles to fit inside bowl. Place a layer of meringue in bottom of bowl, top with 1/3 of berries, and then 1/3 of coconut cream, gently spreading out each layer. Repeat layering two more times, reserving a few berries and meringue scraps for garnish. Cover and refrigerate until ready to serve.