Tropical Pavlova
Tropical Pavlova
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 414
- Total Fat
- 26
- Saturated Fat
- 14
- Carbohydrates
- 47
- Dietary Fiber
- 4
- Sugar
- 43
- Protein
- 3
- Cholesterol
- 83
- Sodium
- 31
- Total: 30 min
- Active: 30 min
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 414
- Total Fat
- 26
- Saturated Fat
- 14
- Carbohydrates
- 47
- Dietary Fiber
- 4
- Sugar
- 43
- Protein
- 3
- Cholesterol
- 83
- Sodium
- 31
- Total: 30 min
- Active: 30 min
Ingredients
500 milliliters (17 ounces) heavy whipping cream
80 grams (1/3 cup) confectioners' sugar
1 store-bought meringue nest (approximately 360 grams/13 ounces)
1/2 pint mango sorbet, softened slightly
1/2 pint passion fruit sorbet, softened slightly
2 mangoes, cubed
4 passion fruit, cut in half, pulp and seeds scooped
50 grams (1.75 ounces) pistachios, chopped
15 grams (.5 ounces) fresh mint leaves
Directions
- Whip the cream and confectioners' sugar to soft peaks.
- Start assembling the Pavlova by setting the meringue nest on a cake stand. Pile the whipped cream in the well of the nest. Next, pile on scoops of the mango and passion fruit sorbets. Arrange mango pieces around the edge of the sorbet. Drizzle the passion fruit over the top. Finally, scatter over the pistachios and mint leaves.
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