Tropical Pavlova Recipe
passion fruit sorbet | mango | malted milk crumb | coconut meringue
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Ingredients
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Coconut Meringue
Malted Milk Crumb
Passion Fruit Sorbet
Fresh Mango
Method
Coconut Meringue
- 1
Prepare the Meringue
Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
- 2
Whip the Egg Whites
In a clean mixing bowl, whip the egg whites until soft peaks form.
- 3
Add Sugar
Gradually add granulated sugar to the egg whites, continuing to whip until stiff peaks form and the mixture is glossy.
- 4
Fold in Other Ingredients
Gently fold in coconut flakes, cornstarch, and white vinegar until well combined.
- 5
Shape and Bake
Spoon the meringue mixture onto the prepared baking sheet in a circular shape, creating a well in the center. Bake for 1.5 hours or until the meringue is dry and crisp. Turn off the oven and let the meringue cool completely.
Malted Milk Crumb
- 6
Prepare Ingredients
In a mixing bowl, combine all-purpose flour, malted milk powder, brown sugar, and a pinch of salt.
- 7
Incorporate Butter
Add unsalted butter, softened, to the dry ingredients and mix until crumbly.
- 8
Bake the Crumb
Spread the crumb mixture on a baking sheet and bake at 350°F (175°C) for 10-12 minutes or until golden brown. Allow to cool.
Passion Fruit Sorbet
- 9
Prepare the Simple Syrup
In a saucepan, combine water and granulated sugar. Heat until sugar dissolves, then let it cool.
- 10
Mix Ingredients
In a bowl, combine passion fruit puree, lemon juice, and the cooled simple syrup.
- 11
Chill and Freeze
Chill the mixture in the refrigerator for 1 hour, then churn it in an ice cream maker according to manufacturer instructions. Freeze until firm.
Fresh Mango
- 12
Prepare the Mango
Peel the ripe mango and slice it into thin pieces or cubes for serving.