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Coconut Meringue With Pomegranate Mascarpone And Mint Recipe

Ingredients

How to make it

  • 1 Pre-heat the oven to a low temperature, around 110C/225F (mine is a convection oven). Line two large baking trays with silicon baking paper
  • 2 in a big dry, clean and grease-free mixing bowl, beat the egg whites for a minute, add salt and cream of tartar. Continue to whisk until it's close to soft-peak form, start to add sugar, little by little, and beat quickly. When it's almost to hard-peak foam, add coconut, combine well.
  • 3 Spoon the meringue with a teaspoon on the baking paper, spread it to about 5 cm-diameter circle. No need to leave much space between circles as they don't spread during baking. Cover and send the left-over egg foam to the fridge.
  • 4 Bake the meringue "disks" for about an hour or depending the power of your oven, rotate the trays once in the middle of baking. Take they out before they start turning brown. Repeat the same procedure to the left-over egg-foam.
  • 5 To assemble the dessert : Right before you serve, layer the meringue "disks" with mascarpone and pomegranate arils, drizzle mint syrup to finish
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Reviews & Comments 4

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    " It was excellent "
    minitindel ate it and said...
    wow!!!!!!!!!! turtle its beautiful and all the flavors i love it thank you very much
    tink
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    " It was excellent "
    madmommy ate it and said...
    Simply reading the title of this one - I got a fantastic mixture of tastes and textures in my mouth! It's so pretty, too! Great post - bookmarked and ^^^5'ed!! :)
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  • meileen 15 years ago
    This dessert is a looker! Thanks for sharing. . .
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    " It was excellent "
    danadooley ate it and said...
    This looks complicated but it is beautiful. I think I need you to come to my kitchen and make it for me turtle!!!! Very impressive. Thanks for sending it.
    Was this review helpful? Yes Flag

The Cook

turtle66 Sacramento, CA

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