Pink peppercorn pavlova with tamarillos and raspberries
The satin-skinned tamarillo, in season now, has a rich, sweet, unique flavour. With high acidity and low sugar content, it adds zing to both savoury and sweet dishes.
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- 4 egg whites
- Pinch salt
- 1 1/2 cups caster sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp cornflour, sifted
- 2 tsp pink peppercorns, crushed *
- 2 red tamarillos
- 2 yellow tamarillos
- 375mL pouring cream, whipped
- 2 punnets fresh raspberries
- * Schinus pink peppercorns have a sweet pine-like flavour. Pink peppercorns in brine are not suitable for this recipe.
Its seeds and flesh are edible but the tough skin has an astringent taste and is best discarded. From the same family as the potato and eggplant, it was originally grown in South America.
Preheat oven to 180C. Using an electric mixer, beat egg whites and salt until soft peaks form, then add 1/4 cup of sugar and beat for about 3 minutes until sugar dissolves. Add remaining sugar, 1/4 cup at a time, beating until it dissolves. Beat until mixture is smooth and glossy. Add vanilla and vinegar and beat until combined. Fold in cornflour and peppercorns and spread mixture into a 15 x 20cm rectangle on a greased oven tray lined with baking paper.
Reduce temperature to 120C and bake pavlova for 1 hour. Turn oven off and leave to cool in oven.
Cut a small cross in the base of tamarillos and plunge into boiling water for a minute. Remove and refresh in iced water. Drain and peel skins. Slice.
To serve, spoon whipped cream over pavlova and top with tamarillo slices and fresh raspberries.