Today’s recipe is another special from Tom Kerridge’s Best Ever Dishes. The perfect summer dessert, this totally tropical and vibrant pudding is colourful to create and sweet on the senses. Head to your local market for the freshest of fruits, prepare the meringues early and serve with rum cream immediately. Comer con gusto!
Ingredients – Serves 6
- 4 kiwi fruits
- 2 mangoes
- 1 papaya
- 1/4 pineapple
- 4 passion fruit
- Juiced & finely grated zest of 2 limes
- 4-5 mint sprigs, leaves only, finely shredded
For the meringues
- 4 egg whites
- 225g caster sugar
- 1 tablespoon white wine vinegar
- 2 teaspoons cornflour
For the rum cream
- 350ml double cream
- 75g caster sugar
- 70ml dark rum
- 2 vanilla pods, split lengthways, seeds scraped out
- Finely grated zest of 1 lime
First off, preheat your oven to 120°C / Gas Mark 1/2 and line a baking sheet with baking parchment or silicon baking mat. Next you want to start making the meringues in a stand mixer or using an electric whisk (OR if you’re champions like us, it’s possible to whisk by hand).
Put the egg whites into a clean bowl and whisk until they reach soft peaks. Add the caster sugar a spoonful at a time, whisking well after each addition. When the mixture is glossy and thick add the vinegar and cornflour before whisking again to incorporate.
With a large metal spoon, place 6 roughly shaped individual meringues on the lined baking sheet, allowing space between each one for them to expand. Bake for 1 1/2 hours until they are crisp then turn the oven off, open the door and leave the meringues in the oven to dry out. When they are cold, remove them from the tray and place on a wire rack.
To make the rum cream, whisk together the double cream, sugar, dark rum, vanilla seeds and lime zest until the mixture is thick and form, being careful not to overbeat.
Now that your meringues and cream are ready to go, it’s time to prepare the tropical fruits. Cut the kiwi, mangoes, papaya, banana and pineapple into 5mm dice and mix together in a large bowl. Cut the passion fruit in half and scrape the seeds into the bowl with a teaspoon. Add the lime juice and zest and stir. Sprinkle over the mint and mix it all together.
To serve, spoon a dollop of rum cream on top of the meringues and add the diced fruits. And now it’s time to enjoy this totally tropical fruity delight!
My beautiful crockery seen above is from www.anthropologie.eu 🍍