It would be rude not to include some form of pavlova on Christmas Day. To shake (or stir) things up a bit, meet the Pavlova Smartini. Like a martini, minus the alcohol, and with a whole lot more fun. Hanging out with the in-laws just became a whole lot sweeter with this dreamy tropical concoction.
1 mango, cheeks removed from skin and thinly sliced
½ cup blueberries
8 strawberries, hulled and sliced
2 tbsp mint leaves
Make it boozy: Add 60m of vanilla vodka
Method
To make the meringues, preheat oven to 95c
In a clean bowl add egg whites, maple syrup, 1 tsp vanilla extract and salt.
With clean beaters or whisk attachment if using a stand mixer, beat on low speed until the mixture is foamy and then increase speed to medium-high until stiff peaks form, about 3-4 minutes.
To form the meringue kisses, scoop 1 heaped tablespoon sized dollop onto the parchment paper.
Bake for 2 hours. Do not open the oven. When finished baking, turn off oven and leave inside for another 2 hours or so.
Store any leftover meringues in an airtight container for up to two weeks.
Mix together passionfruit, tropical juice, Collagen Beauty & kaffir lime in a jug, set aside in the fridge.
Scoop the fat of the coconut milk into a bowl with 1 tsp of vanilla extract and whip with a whisk until it forms soft peaks.
Assemble by dividing half of the cream across each glass, pour over passionfruit curd, then layer over the fruit.
Top with the remaining cream then place 1-2 meringue kisses on top, followed by the passionfruit pulp and mint leaves.
To make the meringues, preheat oven to 95c
In a clean bowl add egg whites, maple syrup, 1 tsp vanilla extract and salt.
With clean beaters or whisk attachment if using a stand mixer, beat on low speed until the mixture is foamy and then increase speed to medium-high until stiff peaks form, about 3-4 minutes.
To form the meringue kisses, scoop 1 heaped tablespoon sized dollop onto the parchment paper.
Bake for 2 hours. Do not open the oven. When finished baking, turn off oven and leave inside for another 2 hours or so.
Store any leftover meringues in an airtight container for up to two weeks.
Mix together passionfruit, tropical juice, Collagen Beauty & kaffir lime in a jug, set aside in the fridge.
Scoop the fat of the coconut milk into a bowl with 1 tsp of vanilla extract and whip with a whisk until it forms soft peaks.
Assemble by dividing half of the cream across each glass, pour over passionfruit curd, then layer over the fruit.
Top with the remaining cream then place 1-2 meringue kisses on top, followed by the passionfruit pulp and mint leaves.
Pavlova Smartini
with Collagen Beauty
Not too tricky
4
5 hours
It would be rude not to include some form of pavlova on Christmas Day. To shake (or stir) things up a bit, meet the Pavlova Smartini. Like a martini, minus the alcohol, and with a whole lot more fun. Hanging out with the in-laws just became a whole lot sweeter with this dreamy tropical concoction.
1 mango, cheeks removed from skin and thinly sliced
½ cup blueberries
8 strawberries, hulled and sliced
2 tbsp mint leaves
Make it boozy: Add 60m of vanilla vodka
Method
To make the meringues, preheat oven to 95c
In a clean bowl add egg whites, maple syrup, 1 tsp vanilla extract and salt.
With clean beaters or whisk attachment if using a stand mixer, beat on low speed until the mixture is foamy and then increase speed to medium-high until stiff peaks form, about 3-4 minutes.
To form the meringue kisses, scoop 1 heaped tablespoon sized dollop onto the parchment paper.
Bake for 2 hours. Do not open the oven. When finished baking, turn off oven and leave inside for another 2 hours or so.
Store any leftover meringues in an airtight container for up to two weeks.
Mix together passionfruit, tropical juice, Collagen Beauty & kaffir lime in a jug, set aside in the fridge.
Scoop the fat of the coconut milk into a bowl with 1 tsp of vanilla extract and whip with a whisk until it forms soft peaks.
Assemble by dividing half of the cream across each glass, pour over passionfruit curd, then layer over the fruit.
Top with the remaining cream then place 1-2 meringue kisses on top, followed by the passionfruit pulp and mint leaves.
To make the meringues, preheat oven to 95c
In a clean bowl add egg whites, maple syrup, 1 tsp vanilla extract and salt.
With clean beaters or whisk attachment if using a stand mixer, beat on low speed until the mixture is foamy and then increase speed to medium-high until stiff peaks form, about 3-4 minutes.
To form the meringue kisses, scoop 1 heaped tablespoon sized dollop onto the parchment paper.
Bake for 2 hours. Do not open the oven. When finished baking, turn off oven and leave inside for another 2 hours or so.
Store any leftover meringues in an airtight container for up to two weeks.
Mix together passionfruit, tropical juice, Collagen Beauty & kaffir lime in a jug, set aside in the fridge.
Scoop the fat of the coconut milk into a bowl with 1 tsp of vanilla extract and whip with a whisk until it forms soft peaks.
Assemble by dividing half of the cream across each glass, pour over passionfruit curd, then layer over the fruit.
Top with the remaining cream then place 1-2 meringue kisses on top, followed by the passionfruit pulp and mint leaves.
