Melon Pavlova
This Melon Pavlova is a unique twist on the beloved dish with fresh melon marinated in mint and lime atop a bed of whipped cream served on a delicately crisp meringue.
Equipment
- bowl and stand mixer
- Mixing bowls
- Measuring cups and spoons
- parchment lined baking sheet
Ingredients
- 6 egg whites room temperature
- 1.5 cups white granulated sugar
- 2 teaspoon corn starch
- 1 teaspoon white vinegar
- pinch of salt
- 1.5 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla bean paste
- 2 cups sweet melon, cubed
- 1 lime, juice of
- 1 tablespoon fresh mint, finely minced
- 1 tablespoon honey
- ⅓ cup pomegranate seeds
- fresh mint for garnish
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Mix vinegar and corn starch together in a small bowl. Set aside.
- Add egg whites to the bowl of a stand mixer. Start on low speed and gradually build up to medium speed until soft peaks form. Continue whipping on medium speed while adding sugar slowly, about 1 tablespoon at a time. Once all the sugar has been used add a pinch of salt. Then turn the speed to medium high and whip until stiff peaks form. Add the corn starch and vinegar mixture and gently fold into the meringue.
- Spread egg white mixture in a circle on the baking sheet, using an offset spatula to create a well in the center. Turn the oven to 200 F. Bake for 90 minutes. Then turn off the heat and open the oven door. Allow the meringue to cool in the warm oven for about 90 minutes until cool to the touch.
- In the bowl of a stand mixer (or mixing bowl with electric hand mixer) whip the heavy cream, powdered sugar and vanilla bean paste into stuff peaks. In a separate bowl mix melon cubes, lime juice, mint and honey. Allow to marinate for at least 5 minutes.
- Once the meringue has cooled completely spoon the whipped cream into the well in the center. The top with melon and pomegranate seeds. Garnish with fresh mint sprigs if desired. Enjoy!
Tried this recipe?Let us know how it was!