This is sponsored content for Australian Avocados
Avocado mousse might be the entry-level dessert for this in-season fruit, but if you want to try your hand at a more gourmet sweet treat, this recipe from celebrity chef Adam Liaw is something any dessert lover will aspire to recreate at home.
Avocado, lime and macadamia meringue pie
2 ripe Australian avocados
80ml lime juice (around 3-4 limes)
1 x 300ml can sweetened condensed milk
250g cream cheese
FOR MACADAMIA CRUST
160g wholemeal digestive biscuits
60g macadamia nuts (salted and roasted)
4 egg whites
1 cup sugar
1. Heat your oven to 180C.
2. To make the macadamia crust, crush the biscuits and macadamia nuts together in a food processor or with a mortar and pestle. Combine with the melted butter and press firmly into the base and sides of a lined 23cm springform tin. Bake for 8-10 minutes, then allow to cool.
3. For the filling, use the beater attachment of a stand mixer to beat all the ingredients together until the filling is smooth and fluffy. Press into the tart case and cover with plastic wrap directly onto the surface of the tart. Refrigerate for at least 4 hours.
4. For the meringue, heat the sugar in a small saucepan with ¼ cup of cold water until the sugar reaches 114C, then start to whip the egg whites in the bowl of a stand mixer. When the sugar reaches 120C pour the sugar syrup into the egg whites slowly (the egg whites should be at soft peaks when you begin to do this). Continue to whip the egg whites for about 20 minutes until the bowl of the mixer feels room temperature to the touch.
5. Top the pie with the meringue and torch with a blowtorch to brown the meringue.
Aussie avocados make everything better. Head to australianavocados.com.au for more recipe inspiration.