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Ingredients

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  • Mango 1 Piece
  • Passion fruit 7 Pieces
  • Mint Leaves 10 Pieces
  • Egg 6 Pieces
  • Sugar 180 g
  • Mascarpone 50 g
  • Water 10 cl
  • Victoria Pineapple 1 Piece
  • Red Dragon Fruit 1 Piece
  • Kiwi 2 Pieces
  • Gold or Yellow kiwi 1 Piece
  • Icing Sugar 100 g
  • Liquid Cream 15 cl
  • Vanilla Pods 1 Piece
  • Grated Ginger 3 g
  • Peppercorns 2 Piece
  • Plan de travail 1 Blender
  • Whisk
  • Icon - Material - Aeroccino Ladle
  • Icon - Material - Aeroccino Medium Mixing bowls
  • Icon - Material - Aeroccino Knife
  • Icon - Material - Aeroccino Beater
  • Icon - Material - Aeroccino Electric Whisk
  • Icon - Material - Aeroccino Induction Hub
  • Icon - Material - Aeroccino Japanese mandolin
  • Icon - Material - Aeroccino Tablecloth
  • Icon - Material - Aeroccino White apron
  • Icon - Material - Aeroccino Dish towels
  • Icon - Material - Aeroccino Wooden Chopping board

Materials

  • Plan de travail 1 Blender
  • Whisk
  • Icon - Material - Aeroccino Ladle
  • Icon - Material - Aeroccino Medium Mixing bowls
  • Icon - Material - Aeroccino Knife
  • Icon - Material - Aeroccino Beater
  • Icon - Material - Aeroccino Electric Whisk
  • Icon - Material - Aeroccino Induction Hub
  • Icon - Material - Aeroccino Japanese mandolin
  • Icon - Material - Aeroccino Tablecloth
  • Icon - Material - Aeroccino White apron
  • Icon - Material - Aeroccino Dish towels
  • Icon - Material - Aeroccino Wooden Chopping board

How to make !

  • Step
    01

    Fruits

    Wash and peel all the fruits: 1 Victoria pineapple, 1 mango, 1 red dragon fruit, 7 passion fruits, 3 lychees, 2 kiwis, 1 gold or yellow kiwi. Put them in the fridge. Ensure fruits are not too ripe so they can be cut properly.

  • Step
    02

    French Meringue

    In a mixer, mix 5 egg whites and 35g of sugar. When the whites are almost stiff, add 65g of sugar. Continue to whisk and add 100g of icing sugar. Whisk until firm and smooth. Pre-heat the oven to 100°. Put the meringue in a pastry bag and squeeze it onto baking paper so as to obtain a tube 1cm thick and 7cm long. Bake for at least 1h30. It is very important that all the ingredients are at the same temperature.

  • Step
    03

    Crystallized Mint

    Wash and dry 10 mint leaves. Whisk 1 egg white so that it is frothy. Take a brush, apply the egg white to both sides of the mint leaves, and coat with sugar. Put the mint leaves in an oven pre-heated to 70° for 40 minutes. Turn them over and bake them again for 30 minutes.

  • Step
    04

    Passion Paste

    Open 5 passion fruits. Collect the seeds and put them in a saucepan. Add 10g of sugar, 3g of grated ginger, and cook for 10 minutes. Mix and pass through a cheesecloth. If you don't have a cheesecloth, use a fine strainer. Place inside a pastry bag.

  • Step
    05

    Mascarpone Whipped Cream

    In a medium mixing bowl, whip 150ml single cream with 50g mascarpone, 50g of sugar and 1 vanilla pod until a whipped cream is obtained. Place inside a separate pastry bag.

  • Step
    06

    Syrup

    Bring 100ml of water to the boil, with 20g of sugar and 2 peppercorns, then filter.

  • Step
    07

    Finishing and presentation:

    Take the fruits out of the fridge. Using a Japanese mandolin or a knife, cut thin slices of 0.5cm thick. Begin to dress the fruits on the plate, alternating the different fruits. Using the brush, lightly dab some syrup onto the fruit. Continue by arranging a small amount of mascarpone cream in dots of different sizes. Do the same with the passion paste. To finish, add a few crystallized mint leaves and the tubes of meringue.

Step01

Fruits

Wash and peel all the fruits: 1 Victoria pineapple, 1 mango, 1 red dragon fruit, 7 passion fruits, 3 lychees, 2 kiwis, 1 gold or yellow kiwi. Put them in the fridge. Ensure fruits are not too ripe so they can be cut properly.

Step02

French Meringue

In a mixer, mix 5 egg whites and 35g of sugar. When the whites are almost stiff, add 65g of sugar. Continue to whisk and add 100g of icing sugar. Whisk until firm and smooth. Pre-heat the oven to 100°. Put the meringue in a pastry bag and squeeze it onto baking paper so as to obtain a tube 1cm thick and 7cm long. Bake for at least 1h30. It is very important that all the ingredients are at the same temperature.

Step03

Crystallized Mint

Wash and dry 10 mint leaves. Whisk 1 egg white so that it is frothy. Take a brush, apply the egg white to both sides of the mint leaves, and coat with sugar. Put the mint leaves in an oven pre-heated to 70° for 40 minutes. Turn them over and bake them again for 30 minutes.

Step04

Passion Paste

Open 5 passion fruits. Collect the seeds and put them in a saucepan. Add 10g of sugar, 3g of grated ginger, and cook for 10 minutes. Mix and pass through a cheesecloth. If you don't have a cheesecloth, use a fine strainer. Place inside a pastry bag.

Step05

Mascarpone Whipped Cream

In a medium mixing bowl, whip 150ml single cream with 50g mascarpone, 50g of sugar and 1 vanilla pod until a whipped cream is obtained. Place inside a separate pastry bag.

Step06

Syrup

Bring 100ml of water to the boil, with 20g of sugar and 2 peppercorns, then filter.

Step07

Finishing and presentation:

Take the fruits out of the fridge. Using a Japanese mandolin or a knife, cut thin slices of 0.5cm thick. Begin to dress the fruits on the plate, alternating the different fruits. Using the brush, lightly dab some syrup onto the fruit. Continue by arranging a small amount of mascarpone cream in dots of different sizes. Do the same with the passion paste. To finish, add a few crystallized mint leaves and the tubes of meringue.

Icon - Ingredients
  • Mango 1 Piece
  • Passion fruit 7 Pieces
  • Mint Leaves 10 Pieces
  • Egg 6 Pieces
  • Sugar 180 g
  • Mascarpone 50 g
  • Water 10 cl
  • Victoria Pineapple 1 Piece
  • Red Dragon Fruit 1 Piece
  • Kiwi 2 Pieces
  • Gold or Yellow kiwi 1 Piece
  • Icing Sugar 100 g
  • Liquid Cream 15 cl
  • Vanilla Pods 1 Piece
  • Grated Ginger 3 g
  • Peppercorns 2 Piece

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Pavlova Exotique

  • Icon - Time 125 mins
  • Icon - Level Easy

Materials

  • Plan de travail 1 Blender
  • Whisk
  • Icon - Material - Aeroccino Ladle
  • Icon - Material - Aeroccino Medium Mixing bowls
  • Icon - Material - Aeroccino Knife
  • Icon - Material - Aeroccino Beater
  • Icon - Material - Aeroccino Electric Whisk
  • Icon - Material - Aeroccino Induction Hub
  • Icon - Material - Aeroccino Japanese mandolin
  • Icon - Material - Aeroccino Tablecloth
  • Icon - Material - Aeroccino White apron
  • Icon - Material - Aeroccino Dish towels
  • Icon - Material - Aeroccino Wooden Chopping board

Recommended Nespresso coffees

Ingredients

  • Mango 1 Piece
  • Passion fruit 7 Pieces
  • Mint Leaves 10 Pieces
  • Egg 6 Pieces
  • Sugar 180 g
  • Mascarpone 50 g
  • Water 10 cl
  • Victoria Pineapple 1 Piece
  • Red Dragon Fruit 1 Piece
  • Kiwi 2 Pieces
  • Gold or Yellow kiwi 1 Piece
  • Icing Sugar 100 g
  • Liquid Cream 15 cl
  • Vanilla Pods 1 Piece
  • Grated Ginger 3 g
  • Peppercorns 2 Piece

Inspirations

How to make !

  • Step 01 Fruits

    Wash and peel all the fruits: 1 Victoria pineapple, 1 mango, 1 red dragon fruit, 7 passion fruits, 3 lychees, 2 kiwis, 1 gold or yellow kiwi. Put them in the fridge. Ensure fruits are not too ripe so they can be cut properly.
  • Step 02 French Meringue

    In a mixer, mix 5 egg whites and 35g of sugar. When the whites are almost stiff, add 65g of sugar. Continue to whisk and add 100g of icing sugar. Whisk until firm and smooth. Pre-heat the oven to 100°. Put the meringue in a pastry bag and squeeze it onto baking paper so as to obtain a tube 1cm thick and 7cm long. Bake for at least 1h30. It is very important that all the ingredients are at the same temperature.
  • Step 03 Crystallized Mint

    Wash and dry 10 mint leaves. Whisk 1 egg white so that it is frothy. Take a brush, apply the egg white to both sides of the mint leaves, and coat with sugar. Put the mint leaves in an oven pre-heated to 70° for 40 minutes. Turn them over and bake them again for 30 minutes.
  • Step 04 Passion Paste

    Open 5 passion fruits. Collect the seeds and put them in a saucepan. Add 10g of sugar, 3g of grated ginger, and cook for 10 minutes. Mix and pass through a cheesecloth. If you don't have a cheesecloth, use a fine strainer. Place inside a pastry bag.
  • Step 05 Mascarpone Whipped Cream

    In a medium mixing bowl, whip 150ml single cream with 50g mascarpone, 50g of sugar and 1 vanilla pod until a whipped cream is obtained. Place inside a separate pastry bag.
  • Step 06 Syrup

    Bring 100ml of water to the boil, with 20g of sugar and 2 peppercorns, then filter.
  • Step 07 Finishing and presentation:

    Take the fruits out of the fridge. Using a Japanese mandolin or a knife, cut thin slices of 0.5cm thick. Begin to dress the fruits on the plate, alternating the different fruits. Using the brush, lightly dab some syrup onto the fruit. Continue by arranging a small amount of mascarpone cream in dots of different sizes. Do the same with the passion paste. To finish, add a few crystallized mint leaves and the tubes of meringue.

Jean Imbert

French Chef, Jean Imbert, has been passionate about gastronomy since he was a child. He is the younest graduate of the Paul Bocuse Institute and the head chef of several restaurants. Internationally renowed, he organizes dinners all over the world. He is one of the first French chefs recognized for his environmentally responsible cuisine.

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Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

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