Exotic Fruit Pavlova

Name: Exotic Fruit Pavlova
Ingredients: Tropical Granita:; 1 vanilla bean, split lengthwise; 2 tablespoons granulated sugar; 1/2 cup pineapple juice, divided; 1/2 cup orange juice; 2 tablespoons passion fruit juice; French Meringue:; 3 egg whites; 6 tablespoons granulated sugar; 5 tablespoons sifted powdered sugar, divided; Sauce:; 2 tablespoons passion fruit juice; 2 cubed, peeled ripe mangoes; 1 tablespoon sugar (optional); 1 thinly sliced, peeled mango

15 ingredients

8 steps

Ingredients

Tropical Granita:
1 vanilla bean, split lengthwise
2 tablespoons granulated sugar
1/2 cup pineapple juice, divided
1/2 cup orange juice
2 tablespoons passion fruit juice
French Meringue:
3 egg whites
6 tablespoons granulated sugar
5 tablespoons sifted powdered sugar, divided
Sauce:
2 tablespoons passion fruit juice
2 cubed, peeled ripe mangoes
1 tablespoon sugar (optional)
1 thinly sliced, peeled mango

Directions

1

Granita: Scrape vanilla bean seeds into bowl. Add sugar; mash with fork.
2

In a small saucepan, warm 1/4 cup pineapple juice and sugar mixture until sugar is melted. Cool.
3

Combine mixture with remaining juices; freeze overnight in shallow pan. Remove from freezer 5-10 minutes before serving. Rake with fork to serve.
4

Meringues: In a medium bowl, whip egg whites, gradually adding 6 tablespoons sugar; beat until stiff peaks form. Fold in 3 tablespoons powdered sugar with spatula.
5

On a parchment-lined baking sheet, spoon meringue into 6 mounds; sprinkle with remaining powdered sugar.
6

Bake at 250° until crust forms but center is soft, about 25 minutes.
7

Cool, transfer to an airtight container, and place in the freezer until ready to use, up to 3 weeks.
8

Sauce: Combine the passion fruit juice and cubed mango with sugar (if needed) in a blender; add water if mixture is too thick. Place a pool of sauce onto each of 6 dessert plates. Place meringue on top of sauce. Drape mango slices on the plate, and add a small scoop of granita. Serve immediately.