3 Tequila Pav-Floor-va
Recipe by John Torode
Prep: 30 mins • Cook: 1hr • Serves: 6 • More Effort
©Jack&Beyond
Ingredients - Meringue
5 egg whites
300g caster sugar
1tsp vanilla extract
1tsp white wine or champagne vinegar
1 tsp cornflour
25g desiccated coconut
To Serve
Method
1. Heat the oven to 140C/120C fan/gas 1. To make the meringue, separate the egg whites into a clean bowl (save the yolks for another time) and add the sugar. Beat with an electric whisk for 8-10 mins, or until stiff and glossy. Combine the vanilla, vinegar and cornflour in a separate bowl until smooth, then fold into the eggs along with the coconut.
2. Place a piece of parchment paper or silicone paper over a baking sheet. Spoon the meringue mix onto the sheet and smooth out to form a circle about 20-25cm wide, swirling with a knife to make peaks around the edges. Cook for 1 hr until the meringue is crisp and lightly browned, then turn off the oven and leave to cool. Gently peel away the paper. Can be made up to two days ahead and carefully stored in an airtight container.
3. To serve, whip the cream, crème fraîche, sugar and vanilla extract together until soft peaks form, then spread over the centre of the meringue. Top with the fruit and serve.
Dance inspiration; ‘3 Tequila Floor’ by Maddison Glover & Jo Thompson Szymanski