Tropical fruit pavlovas with ginger cream

Tropical fruit pavlovas with ginger cream recipe

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Tropical fruits are perfect for adding a tangy burst of flavour and colour during the winter months. This light and refreshing pud brings the best of papaya, mango, passion fruit and pomegranate and pairs them with a velvety ginger cream. This easy dessert can be ready in 15 minutes and is best assembled and eaten immediately. See method

  • Serves 6
  • 5 mins to prepare and 10 mins to cook
  • 305 calories / serving

Ingredients

  • 1 x 150ml pot double cream
  • 2 balls stem ginger, finely chopped, plus 3 tbsp syrup (from the jar)
  • 100g (3 1/2oz) mascarpone
  • 6 meringue nests
  • 1/2 small ripe papaya, cubed
  • 1 ripe mango, thinly sliced
  • 3 ripe passion fruits, pulp removed
  • 1 x 80g tub pomegranate seeds

Each serving contains

  • Energy

    1270kj
    305kcal
    15%
  • Fat

    21g 30%
  • Saturates

    13g 67%
  • Sugars

    27g 30%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 27.6g Protein 2.6g Fibre 2.3g

Method

  1. In a large mixing bowl, whip the cream to soft peaks using an electric whisk. Fold through the ginger syrup.
  2. In a separate bowl, whip the mascarpone to loosen, then fold into the cream mixture using a spatula.
  3. Put a meringue nest on each plate and fill with the cream mixture. Top with the papaya and mango, then spoon over the passion fruit pulp. To serve, scatter over the stem ginger and pomegranate seeds.

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