Rum Infused Tropical Pavlova

The perfect merging of Cuban and English desserts

Rum Infused Tropical Pavlova

Servings:	Serves 4
Calories per serving:	204
Ready in:	1 hour, 36 minutes
Prep. time:	18 minutes
Cook time:	1 hour, 18 minutes
Difficulty:
Recipe author:	Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
First published:	9th August 2014

Best recipe review Not for me 3.5/5 Far too sweet (and there's no cheese in it) 😦 Jerry, aka Chef)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 egg whites
• 1 teaspoon corn flour
• 1 teaspoon white wine vinegar
• 1 teaspoon Tropical Sun pistachio essence
• 1 cup sugar
• ½ cup guava paste
• 1 cup cut strawberries
• 1 whole guava, peeled and chopped
• handful of raisins
• 1 jigger rum

Mise en place

Preheat the oven to 150° C (300° F - gas 2), [fan oven 130° C & reduce cooking time by 10 mins per hour]

Method

1. Whisk eggs until frothy and start adding 1 tablespoon at a time as you continue to whisk.
2. Add corn flour, vinegar and essence and keep whisking until stiff peaks form.
3. Fold merengue onto parchment paper on a baking sheet
4. Form into circle or heart and create a well in the centre.
5. Cook in oven for one hour, turn off oven and let it cool in the oven
6. Heat guava paste under low flame. Add strawberries, guava and raisins and keep stirring until cooked.
7. Remove from heat and add rum....Pour over pavlova.

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Recipe source

This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.

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