Mini Pavlovas with Exotic Fruits - Daring Bakers' June 2010 Challenge

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

I have always loved my pavlova with fruits and since I have posted a Figs, Ginger Syrup and Crushed Pistachio Pavlova recently with great success, I have decided to recreate another fruity pavlova with the same recipe but with some lesser known exotic fruits that I used to eat when I grew up in Malaysia.

I used Starfruit/Carambola, Fuji Fruit/Persimmon and Dragon Fruit/Pitaya with Cumquat/Kumquat Syrup for this pavlova. I love the vibrant colours of these fruits. The tart and sweet flavours from the combinations have complimented well with the pavlova and the sweetened cream.

Exotic Fruit Platter

Cross sections

Starfruit

Fuji Fruit

Dragon Fruit

Cumquat

Mini Pavlovas with Exotic Fruits Recipe
(Pavlova recipe adapted from Donna Hay)

Ingredients

150ml egg white (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
2 tablespoons cornflour (cornstarch), sifted
2 teaspoons white vinegar
1 cup (250ml) single (pouring) cream
1 starfruit, sliced
1 Fuji fruit, sliced
1 dragon fruit, diced
Comquat syrup (recipe follows)

Method

1. Preheat oven to 150°C (300°F). Place the egg white in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
2. Add the cornflour and vinegar and whisk until just combined. Shape the mixture into 4 rounds on a baking tray lined with non-stick baking paper.





3. Reduce oven to 120°C (250°F) and bake for 1 hour 5 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.





4. Whisk the cream until soft peaks form. Spread over the pavlova, top with Fuji fruit, star fruit, dragon fruit and drizzle with cumquat syrup.
5. Serve immediately.

* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.
* The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.
* Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.

Cumquat Syrup Recipe

Juice and grated peels from 4 cumquats
1 cups granulated sugar
1/8 cup water

Method

1. Place sugar, and water in a small saucepan and stir to combine.
2. Bring to a gentle boil over medium-high heat. When mixture boils, reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 2 to 3 minutes.
3. Remove from heat and stir in cumquat juice and peel. Let cool, then strain syrup into a container with a tight fitting lid, cover, and refrigerate until ready to use.