Lychee & Ginger Pavlova…….For You Krisztina.
May 15, 2015
Crisp marshmallow meringue filled with whipped mascarpone, ginger crunch cream, topped with lychees, stem ginger, a scattering of more ginger crunch and edible flowers, a stunning finale for a Summer's evening party.........Enjoy Krisztina.
- Prep: 20 mins
- Cook: 1 hr 10 mins
- Yields: 8 Generous
Firstly for you Krisztina, it has that Eastern European feel...."Pavlova". Pavlova is a simple dessert to prepare, today filled to the brim with soft mascarpone cream, sweet exotic lychee and the gentle heat of stem ginger adding a crunch with smashed ginger biscuit and adorned with wild edible flowers.............
Pre-heat the oven to 180c (160c fan).
In a large bowl add the egg whites, whisking with an electric hand whisk, as the whites increase in volume and start to hold their shape, add 2-3 tablespoons of sugar, continue to whisk to incorporate. Continue to add the remaining sugar a little at a time until combined, whisk for a couple of minutes, the mixture will be glossy and forming stiff peaks.
Mix the vinegar and cornflour in a little bowl then combine into the peaky whites, gently whisking for a further 2 minutes.
Line a flat baking tray with baking paper, spoon on the meringue, push it gently outwards to create a rustic nest, place into the centre of the preheated oven and immediately reduce the heat to 110c (90c fan), baking for 1 hour 10 minutes, turn off the oven and leave the meringue inside the oven for a minimum of 3 hours, overnight if you like.
Prepare the filling ready to fill the nest, peel and stone the lychee, beat the mascarpone and cream with half the ginger biscuits and chopped stem ginger, creating a thick topping.
Fill the nest with the thick topping, scatter with the lychee and remaining ginger biscuits and stem ginger, add flowers, drizzle with the reserved syrup and serve at once................Epic.