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Ingredients
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Meringue Base
Pear Lychee Mousse
Green Tea and Blood Orange Topping
Method
Meringue Base
- 1
Preheat Oven
Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper.
- 2
Whip Egg Whites
In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
- 3
Add Sugar
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until the mixture is glossy and stiff peaks form.
- 4
Add Cornstarch, Vinegar, and Vanilla
Gently fold in the cornstarch, white vinegar, and vanilla extract until combined.
- 5
Shape Meringue
Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disk about 8 inches in diameter.
- 6
Bake
Bake the meringue in the preheated oven for 1 hour. Turn off the oven and let the meringue cool completely in the oven with the door ajar.
Pear Lychee Mousse
- 7
Prepare Gelatin
In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let it sit for about 5 minutes to bloom.
- 8
Blend Pears and Lychee
In a blender, combine the diced pear and lychee fruit until smooth.
- 9
Heat Gelatin
Gently heat the bloomed gelatin in the microwave for about 10 seconds until dissolved, then mix into the pear and lychee puree.
- 10
Whip Cream
In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- 11
Combine Mixtures
Fold the whipped cream into the pear and lychee mixture until fully incorporated.
- 12
Chill Mousse
Transfer the mousse into a bowl or individual serving cups and refrigerate for at least 2 hours to set.
Green Tea and Blood Orange Topping
- 13
Prepare Green Tea
Brew green tea according to package instructions and allow it to cool.
- 14
Juice Blood Oranges
Juice the blood oranges and strain to remove any pulp.
- 15
Combine Toppings
In a small bowl, mix the cooled green tea with the blood orange juice.
- 16
Serve Pavlova
When ready to serve, place the meringue base on a serving platter, top with the chilled pear lychee mousse, drizzle with the green tea and blood orange mixture, and garnish with blood orange segments and mint leaves.