Dessert Recipe

Prepare the Passionfruit Pavlova

Preheat the oven to 300°F (150°C). In a large bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to whisk until the mixture is glossy and stiff peaks form. Gently fold in the cornstarch and vinegar. Line a baking sheet with parchment paper and spoon the meringue mixture into a circle, creating a slight well in the center. Bake for 1 hour, then turn off the oven and allow the pavlova to cool completely in the oven.

Make the Coconut Macaroons

In a bowl, combine the coconut flakes and sweetened condensed milk. Mix until well combined. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a spoon or your hands, form small mounds of the mixture and place them on the prepared baking sheet. Bake for 15-20 minutes or until golden brown. Allow to cool.

Prepare the Toasted Almond Ice Cream

In a mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the chopped toasted almonds. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Freeze for at least 2 hours to firm up.

Assemble the Dessert

Once the pavlova is cool, top it with the fresh passionfruit pulp and diced pineapple. Serve alongside the coconut macaroons and toasted almond ice cream.