Pavlova with a Southwestern Twist

Ingredients

While the original Pavlova is known for its crisp meringue shell and soft, marshmallow-like interior, our New Mexican adaptation adds a touch of heat and incorporates the vibrant flavors of cactus fruit. The traditional toppings of whipped cream and fresh fruits are replaced with a tangy cactus fruit sauce and a sprinkle of chili powder for an exciting twist. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites 4 large egg whites
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• 1 cup (240ml) cactus fruit puree 1 cup (240ml) cactus fruit puree
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 11g)
• Carbohydrates: 38g (Sugars: 32g)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
3. 3.
   Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form.
4. 4.
   Gently fold in the white vinegar, cornstarch, vanilla extract, and chili powder until well combined.
5. 5.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with slightly raised edges.
6. 6.
   Bake in the preheated oven for 1 hour and 30 minutes, or until the meringue is crisp and dry. Turn off the oven and let the meringue cool completely inside.
7. 7.
   In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
8. 8.
   To make the cactus fruit sauce, blend the cactus fruit puree in a blender until smooth. Strain the mixture to remove any seeds.
9. 9.
   To assemble, place the cooled meringue on a serving platter. Spread the whipped cream over the meringue, leaving a border around the edges. Drizzle the cactus fruit sauce over the whipped cream.
10. 10.
    Garnish with fresh mint leaves and a sprinkle of chili powder. Serve immediately.

Treat your ingredients with care...

• Cactus fruit — Make sure to wear gloves when handling cactus fruit to avoid prickles. Use ripe and juicy fruits for the best flavor.
• Chili powder — Adjust the amount of chili powder according to your spice preference. You can also use a milder chili powder if desired.
• Cactus fruit puree — If fresh cactus fruit is not available, you can use frozen or canned cactus fruit puree. Thaw or drain the puree before using.

Tips & Tricks

• To achieve the perfect meringue texture, make sure the mixing bowl and beaters are clean and free from any grease.
• Let the meringue cool completely inside the oven to prevent it from collapsing.
• If you can't find cactus fruit, you can substitute it with other exotic fruits like dragon fruit or prickly pear.
• For an extra kick of heat, sprinkle a pinch of chili powder on top of the whipped cream before drizzling the cactus fruit sauce.
• Serve the pavlova immediately after assembling to maintain its crispness.

Serving advice

Serve the Spicy Cactus Fruit Pavlova as a stunning centerpiece dessert at your next New Mexican-inspired gathering. Cut it into wedges and plate individually for a beautiful presentation.

Presentation advice

Garnish the pavlova with fresh mint leaves and a sprinkle of chili powder to add a pop of color and enhance the Southwestern theme. Serve on a decorative platter or cake stand to showcase the dessert.