Cook

with DelMonte

  • Recipes
  • Holiday Pavlova with mandarins
Holiday Pavlova with mandarins

Holiday Pavlova with mandarins

For a majestic dessert that is sweet, light and fruity, start preparing this work of culinary art that will be a sensation around the table during the holiday festivities. Light some candles, dim the lights and get together as a family to enjoy this Holiday Pavlova with mandarins that will leave no one indifferent!

6-8
30 min
2h
Mandarins in 100% fruit juice from concentrate

Ingredients

  • 4 egg whites
  • 250 ml (1 cup) white sugar
  • 1.25 ml (1/4 tsp) cardamom powder
  • Zest of a small orange
  • 250 ml (1 cup) 35% cream, very cold
  • 30 ml (2 tbsp) icing sugar
  • 1 jar of Del Monte mandarins (540 ml)
  • 45 ml (3 tbsp) orange liqueur or alcohol of your choice - optional
  • 60 ml (2 tbsp) pomegranate arils
  • 2 sprigs of rosemary for decoration

Preparation

Meringue

  1. Preheat the oven to 275°F (135°C). Place the grill at the center of the oven.
  2. In a bowl, beat the egg whites with an electric mixer until frothy, then add the sugar gradually in fine rain while whisking until you obtain firm peaks and a shiny meringue.
  3. Stir in the cardamom and orange zest.
  4. Trace an 8" diameter circle on a sheet of parchment paper, turn the sheet over and place it on a baking sheet. Use the circle to arrange the meringue in the shape of a crown, using a piping bag. nozzle or spoon. 
  5. Bake for 1 hour 30 minutes to 2 hours. The top of the meringue should be very dry. Turn off the oven and let the meringue cool in the oven for about 1 hour. Remove from the oven and let cool completely before serving.


Toppings

  1. While cooking, drain the mandarins. In a bowl, marinate them with the orange liqueur, set aside to cool. Shell the pomegranate and reserve the arils in a cool place.
  2. In a bowl, whip the cream with the icing sugar with an electric mixer until soft peaks, set aside to cool.


Assembling the pavlova

  1. Just before serving, place the whipped cream on the meringue, garnish with the mandarins, pomegranate arils and decorate with small sprigs of rosemary. Serve the remaining fruit in a bowl.