Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

I just can’t resist a pavlova and therefore I couldn’t resist this cooking club challenge. Just give me an excuse to make pavlova. I can’t believe I never heard of these things till my Irish co-work told me this was his favourite food and I made Pavlova for the first time. When this was the cooking club challenge I was not going to partake in the fun, but how can I resist my fav dessert. If this is an option when I go out for dinner it’s either this or brulee.

Slightly Altered from Chatelaine

Yield/Serving: 6
Prep Time: 20 min.
Cook Time: 1hr & 15 min.
In-Active Time: 1 hr
Difficulty level is: Easy

Ingredients
Meringue
• 4 egg whites
• 1 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract
Toppings
• 1 ½ cups 35% cream
• 2 tbsp confectioner’s sugar
• 3 tbsp Grand Marnier (orange liqueur)
• 1 pluots, cut into thin wedges
• 1 aprium, cut into thin wedges
• 1 kiwi, cut into chunks
• ½ mango, cut into chunks
• ½ dragonfruit, cut into chunks
• Handful of blueberries
• Handful of blackberries
• A few strawberries, thinly sliced
• Mint leaves (optional)

Assembly
1. Pre-heat over to 250°F.
2. Line a large baking sheet with parchment paper.
3. Using an electric mixer with the whisk attachment, beat eggs on high until soft peaks are formed about 2 minutes.
4. Slowly add in sugar 1 tablespoon at a time until stiff glossy peak have formed. About 2 more minutes.
5. Beat in the cornstarch, vinegar and vanilla until combined.
6. Spoon the meringue into six portions onto the parchment paper, and form into circles using the back of a spoon and make an indent in the middle of the meringue.
7. Bake for about 1 hour and 15 minutes to let the top become crisp and dry.
8. Turn off the oven and let them dry in the oven for one more hour and leave on the parchment paper to completely cool.
9. Using an electric mixer with the whisk attachment, beat the cream and confectioner’s sugar until soft peaks form, about 1 to 2 min and set aside.
10. Prepare all the fruit.
11. Spoon whipped cream onto the meringues and then top with fruits and drizzle with liqueur.
12. Sprinkle with mint leaves if desired and serve.

Tips
• The original recipe called for 3 tablespoons of brown sugar but I decided to forgo that and I’m happy I did as I found the meringue sweet enough already.
• Use any flavoured liqueur you have on hand that works with the pavlova and fruits. I used Gran Marnier (orange liqueur) instead of the Amaretto recommended.

Please Enjoy

My thoughts

I am a sucker for pavlova! I can’t believe I only came across this dessert a couple years ago. I love the sound it makes when my fork break through the crisp exterior and into the fluffy gooey insides. Looking at the original recipe I found there to be too much sugar and I questioned it, and I omitted the sugar topping on the fruit and I am glad I did. The meringue was pretty sweet. A great desert I would make for a dinner party.

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

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