Hillarillo Supreme
A family recipe from Emma Alcock · A family recipe from Jack
This recipe is named after our most famous New Zealander, Sir Edmond Hillary. The dessert combines tamarillos and coconut to form a sticky sweet confection on a rich shortcake base. Serve warm with ice-cream or at room temperature with a dollop of whipped cream. Decorate with long slices of fresh red tamarillo. The combinations bring together flavours of the Pacific and Western traditions.
Cake
- 50 g castor sugar
- 2 egg yolks
- 2 tbsp milk
- 150 g flour
- 1 tsp baking powder
- 1 pinch salt
- 50 g butter
Filling
- 500 g tamarillos
- 25 g coconut
- 100 g sugar
Topping
- 2 egg whites
- 125 g sugar
- 100 g coconut
Pre-heat the oven to 175°C. Peel and slice the tamarillos. To peel, cover tamarillos with boiling water, let stand for a minute or two, drain the water and the skins will slip off easily. Cream the butter and sugar. Add egg yolks and beat well. Add vanilla. Stir in the sifted dry ingredients alternatively with the milk to make a soft dough. Spread in a 25cm spring-form cake tin. Beat the egg whites till stiff peaks form, add sugar gradually while beating, and continue 'til thick and glossy. Fold in the coconut. Put the tamarillos on to the cake mixture, sprinkle over the coconut and sugar, dollop the meringue on top and smooth it out. Cook the Hillarillo Supreme for 15 minutes at 175°C then cover with paper and reduce the temperature to 160°C for another 15 minutes.
Emma Alcock and Jack Newberry