Exotic Festive Pavlova

Huile d'olive de Nice PDO
Subtle flavour
Pavlova exotique de fête
Photo credit: Céline de Cérou
A recipe idea for your festive meals: a pavlova with exotic fruits (mango, passion fruit, lime and coconut). Fruity, crispy on the outside and melt-in-the-mouth on the inside, this pavlova is sure to be a hit as a dessert!
A PDO
Preparation
35 min
A PDO
Resting time
2h
A PDO
Cooking time
1h30
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Dessert Vegetarian Gluten-free Winter

Ingredients

A PDO
For 6 personnes
For the meringue:
  • 125 g egg whites (approx. 4)
  • 200 g caster sugar
  • 15 g cornflour
  • 1 c. à café white vinegar or lemon juice
  • 1 pincée of salt
For the whipped cream:
  • 30 cl thick, very cold whipping cream
  • 100 g well-chilled mascarpone
  • 3 c. à soupe icing sugar (optional)
  • 1 c. à soupe Nice olive oil PDO
Fruit & topping:
  • 1 very ripe mango
  • 1 passion fruit
  • ½ organic lime (zest and segments)
  • 2 à 3 c. à soupe grated coconut (toasted or untoasted)
  • 2 c. à soupe Nice olive oil PDO

Astuce

Party tip: you can brown the grated coconut for a few seconds with a blowtorch to give it a caramelised touch. You can prepare the meringue the day before. As for the olive oil, we recommend an olive oil from Nice: PDO. The time of harvest (at full ripeness), the variety (Cailletier) and the terroir give this olive oil its mild flavour; its aromas are reminiscent of almonds, raw artichokes, broom flowers and hay… You can also use another olive oil from the same flavour family: Nyons olive oil PDO, Languedoc olive oil PDO, French olive oil made from the Tanche, Cailletier, Lucques and Grossane varieties…

Instructions

Prepare the meringue:

  • Preheat the oven to 120°C (using the fan setting if possible). Line a baking tray with baking paper.

  • Whisk the egg whites on medium speed until soft peaks form.

  • Next, add the sugar spoonful by spoonful, very gradually, whilst continuing to beat. This should take about 10 minutes. The mixture should become glossy and smooth, and form stiff peaks.

  • To stabilise the meringue, add the white vinegar and cornflour, then whisk for a further 30 seconds. This gives the pavlova its characteristic soft centre.

  • Place the meringue (in an oval shape or as individual portions) on the baking tray, with a small hollow in the centre (to hold the cream and fruit).

  • Place in the oven and reduce the temperature to 100°C, then bake for 1 hour 30 minutes. Do not open the oven door whilst baking.
  • Next, switch off the oven and leave it to cool inside, with the door ajar, for at least 1 hour, or even overnight. This prevents cracking and moisture build-up.
Make the whipped cream:
  • Whisk together the cream and the mascarpone, both of which should be well chilled.

  • Add the icing sugar once the mixture has finished rising, if desired. The texture should be firm but supple. Add the PDO olive oil from Nice and fold in gently with a spatula. Set aside in a cool place.

Prepare the fruit:

  • Cut the mango into small cubes. Scoop out the flesh from the passion fruit.

  • Remove the lime segments and finely grate the zest.

  • In a small bowl, mix the fruit with 2 tablespoons of PDO olive oil from Nice.

  • Leave to marinate for 10 minutes at room temperature to allow the flavours to blend.
Assemble the pavlovas:
  • Fill the centre of the meringue with some of the fruit, add the whipped cream, and finish with the remaining fruit.
  • Sprinkle generously with desiccated coconut and lime zest.
  • Add a drizzle of olive oil just before serving for a glossy, fragrant finish.

Astuce

Party tip: you can brown the grated coconut for a few seconds with a blowtorch to give it a caramelised touch. You can prepare the meringue the day before. As for the olive oil, we recommend an olive oil from Nice: PDO. The time of harvest (at full ripeness), the variety (Cailletier) and the terroir give this olive oil its mild flavour; its aromas are reminiscent of almonds, raw artichokes, broom flowers and hay… You can also use another olive oil from the same flavour family: Nyons olive oil PDO, Languedoc olive oil PDO, French olive oil made from the Tanche, Cailletier, Lucques and Grossane varieties…
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

All recipes

You might also be interested in

Sapin mendiant chocolat-huile d’olive et fruits secs
Chocolate and olive oil 'beggar’s tree' with dried fruit