serves
4
prep
15 minutes
cook
1:30 hour
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
1:30
hour
difficulty
Mid
level
Ingredients
Merengon
- 3 egg whites, at room temperature
- 135 g caster sugar
- 1 tsp cornflour
- ¼ vanilla bean, split and seeds scraped
Fruit toppings
- 1 soursop (guanabana), peeled and diced
- 1 yellow sapote, seeded and flesh diced
- 1 star fruit, thinly sliced
- 1 bilimbi, diced
Black sapote mousse
- 1 black sapote
- 100 g coconut sugar
- 30 g cocoa
- 100 g coconut cream
- ½ vanilla bean, split and seeds scraped
To serve
- 100 ml whipping cream
- ¼ vanilla bean, split and seeds scraped
- Shredded coconut
- Lime zest
Standing time: 1 hr
Just like pavlova, you can use any seasonal fruit for the topping, but in Colombia, soursop is mandatory, along with strawberries.
Instructions
- To prepare the merengon, preheat the oven to 120˚C. Line 2 baking trays with baking paper.
- Using a handheld whisk, whisk the egg whites and sugar until soft peaks form. Add the cornflour and vanilla bean seeds and whisk for another 20 seconds or until well combined. Spoon 8 large dollops of the meringue onto the lined trays and spread into 10 cm rounds. Bake for 1.5 hours, then turn off the oven and leave to cool completely.
- Meanwhile, to prepare the black sapote mousse, scrape the flesh from the fruit into a bowl. Add the remaining ingredients and whisk until well combined. Refrigerate until ready to serve.
- When ready to serve, place the whipping cream and scraped vanilla bean seeds in a bowl and whisk until soft peaks form.
- To assemble, place one merengon on each plate, then spread with a little whipped cream. Repeat the layer, then top with the prepared fruit, a sprinkle of shredded coconut and a little lime zest. Serve with a scoop of black sapote mousse on the side.
This recipe and image is from Taste of the Tropics - Family and friends.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
