Wishing a happy new year to you. Here is a sweet offering as we toast the end of a year of many changes for us.
Layers of flavour in the toppings of this pavlova- it is no mere sugarfest (though that always has a place in our hearts and our kitchen). Here we took some tropical fruit – take your pick of what is in season and/or what you have in the fridge. We had kiwi and mango, along with tangy red pearls of pomegranate for scattered vibrancy. In truth lychee would have been sublime but Pierre had snaffled the last tin of this as a snack the other day… So you top a meringue with cream and chopped fruit, then lift it with a light drizzling of a sugar syrup made from orange juice and cardamom into which you stir some good quality cocoa to yield a divine sauce that has many uses. Ice cream, crumbles, cakes and bakes will all benefit from some of this nectar.
Simple ingredients make for an exotic and versatile syrup.
The meringues are something we have given a recipe for here. Feel free to buy ready made if you do not have time to do so.
We topped it with some Whipped cream, sweeten with sugar (to your taste) and add a little vanilla.
Here is the recipe for the syrup.
- 1 large orange
- 50g (1.7 oz) sugar
- 1 eighth of a teaspoon powdered cardamom
- 1 tablespoon good quality cocoa powder
- 1 pinch of salt
- Juice the orange, strain it and pour this (should be around 75ml, 2.5fl oz) into a small saucepan.
- Tip in the sugar and the cardamom.
- Heat gently till the sugar is melted.
- Allow to simmer for 5 minutes till the syrup has thickened a little.
- Stir in the cocoa powder and the pinch of salt.
- Pour into a sterilised jar.
- The syrup will thicken further as it cools.
We are linking up to Maison Cupcake’s Dead Easy Desserts blog challenge