Fruit Pavlova, a meringue-based dessert, topped with mango curd and lemon sorbet by Chef Christian Pratsch is a classic treat.
Photograph: Kind courtesy Norwegian Cruise Line
Fruit Pavlova
Serves: 5
Ingredients
For the pavlova
- 5 small + 5 medium + 5 large meringue shells (recipe below)
- 250 gm fruit of your choice, preferably mango or papaya or pineapple or coconut, diced
- 230 gm mango curd (recipe below)
- 75 gm lemon sorbet
- Toasted coconut flakes, for the garnish
For the meringue shells
- 3 egg whites
- 100 gm icing sugar
- 1 tsp vanilla essence/extract
- 1 tsp lemon juice/white vinegar
- Parchment paper
For the mango curd (yields 400 gm)
- 100 gm mango puree
- 120 gm granulated sugar
- 10 gm lemon juice
- 120 gm egg yolks
- 60 gm butter, cut into cubes
Method
For the meringue shells
- In a clean, large bowl, pour in the egg whites.
With a hand blender whip the egg whites at high speed until soft peaks begin to form.
Reduce the speed to medium and slowly add the icing sugar.
Keep whisking for 3 to 5 minutes or until the meringue gets firm.
Add the lemon juice/white vinegar and vanilla essence/extract and whip for another minute until incorporated.
- Preheat the oven to 120°C and line a baking tray with greased parchment paper.
Using a soup spoon, scoop the meringue and place it on the greased paper.
With the back of a spoon, press the scooped meringue to create a small hole in the centre.
You can alternatively transfer the meringue into a piping bag with a large circular tip.
Start at the centre and pipe the meringue to form round disks. Build up the sides by adding 2-3 layers of meringue on the outer rim to create a deep shell.
Repeat this process to create 4 more large meringues.
Similarly using smaller spoons/piping bag with smaller nozzles, make 5 medium-sized and 5 small-sized meringues.
- Place the baking tray with the meringues in the oven at 120°C for an hour or until the meringues are cooked.
Once done, switch off the oven. Let the meringues cool down in the oven for 2 hours. The meringues should be crisp on the outside.
For the mango curd
- In a large bowl combine the mango puree, sugar, lemon juice and egg yolks.
Using a double boiler, cook the the mixture as you whisk it with a hand blender.
Take off heat and let the mixture cool for 15 minutes.
- Once it has cooled, add the butter, 2-3 cubes at a time, and whisk until you get a nice, smooth consistency.
- Let this mixture set overnight in the refrigerator.
For the pavlova
- On a desert plate, place 1 small, 1 medium and 1 large meringue (please see the pic above).
In the medium and large meringue, add a spoon or more of mango curd and cover it with diced fruit of your choice.
On the small meringue, quenelle (a presentation style using two spoons to create a three-sided scoop) add some lemon sorbet.
Garnish with toasted coconut flakes and serve.
NOTE: You can click this link (external link) for details on making lemon sorbet.
Chef Christian Pratsch is the Director Culinary Development and Operations at Norwegian Cruise Line.
