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.
- In a large mixing bowl, whip the cream to soft peaks using an electric whisk. Fold through the ginger syrup.
- In a separate bowl, whip the mascarpone to loosen, then fold into the cream mixture using a spatula.
- 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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