Passion fruit-ginger pavlova
8 people
Preparation time: 30min + 1h15
- sweet cuisine
- ginger
The combination of passion fruit and ginger matches with the delicacy of meringue for a dessert with exotic flavors.
Ingredients
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6 egg whites
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340 g sugar
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1 tablespoon malt vinegar
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1.5 tablespoons cornstarch
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30 cl whipping cream
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1 tablespoon mascarpone
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50 g sugar
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300 g pineapple, finely chopped
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50 g pomegranate
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2 passion fruits
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2 tbsp LE GINGEMBRE
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2 tbsp Alain Milliat Passion Lemonade
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1 tbsp Alain Milliat Pineapple Juice
In this recipe
Le Gingembre
Quantity
Lemon-Passion Lemonade
Quantity
Pineapple juice
Quantity
Preparation
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Step 1
To make the meringue: In the bowl of a food processor, beat the egg whites with a pinch of fine salt. Gradually add the sugar, continuing to beat at a medium speed. Fold in the vinegar and the cornstarch. Beat until the egg whites are stiff and shiny. Cut out a 20cm diameter circle of parchment paper. Using a piping bag, pipe the meringue into the center of the circle. Use a spatula to smooth the edges, then form a small well in the center using a tablespoon. Cook on a baking sheet for 1h15 in an oven preheated to 130°C.Turn off the oven and leave to cool with the door closed.
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Step 2
To make the fruit tartar: In a salad bowl, combine the fruit, LE GINGEMBRE, lemonade and pineapple juice. Cover with cling film and leave in the fridge until needed.
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Step 3
To make the mascarpone whipped cream: In a mixing bowl, beat the cream until stiff. Add the sugar, beat again, then add the mascarpone and beat one last time.
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Step 4
Once the meringue has cooled, fill the center with the whipped cream and fruit.
