Tropical Fruit Pavlova


I can’t really take much credit for this one – Alex saw a picture of something very similar in a Tescos magazine and immediately declared that this is what she wanted for her birthday party, instead of a cake.  So yesterday Alex had her very first ‘Pizza and Pavlova Party’

Well, I have to admit these make amazing party desserts and I’ll definitely be making these again.  It helps that much can be prepped in advance and assembled at the last minute.

You can of course buy your own meringue nests, but I’ve made my own, following my French Meringue recipe.  A ratio of 2:1 by weight, sugar to egg whites gives the perfect crunchy meringue.  Bake at about 100oC fan for 2-3 hours.  These can be made days in advance.  I’d suggest using a coffee mug as a stencil when sizing each nest – Draw around the base onto a sheet of baking parchment as a guide, then first pipe the base, followed by the walls of the nest.  The mixture should be stiff enough to stand without collapsing, but get the raw nests into the oven asap!

The easiest way to extract the seeds from a pomegranate is to score around the centre with a knife then rip into 2 halves.  Flex the skin a just little to loosen the insides, then turn, cut side down, over a bowl.  Using a wooden spoon, beat the skin of the pomegranate & watch the seeds fall out!  Remove any white pithy bits.

Makes 9

Ingredients

  • 9 Meringue Nests
  • 250g Mascarpone Cheese
  • 300ml Double Cream
  • 3 Chunks of Stem Ginger in syrup (incl. 5 tbsp of the Syrup)
  • 2 Mangoes
  • 1 Papaya
  • 3 Kiwi Fruit
  • 1 Pomegranate
  • Seeds from 3 Passion Fruit

Method

  • Make up the meringue nests in advance
  • In a bowl, us an electric whisk to beat the mascarpone into a smooth cream then add the ginger syrup.  Beat for a few seconds
  • Add the cream and beat again gently until all incorporated, then faster until thick.
  • Transfer the cream to a piping back and leave in the fridge until ready to serve
  • Prepare all of the fruit, cutting into neat dice and set aside
  • When ready to serve, place each meringue nest into the centre of a serving plate and fill with the ginger cream
  • Top with the mango, them papaya and kiwi
  • Sprinkle the meringue & plate with stem ginger, pomegranate seeds and a couple of teaspoons of passion fruit seeds
  • Serve with extra ginger cream on the side
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