Tropical Pavlova

Pavlovas

3 large eggwhites, room temperature

1/8 tsp cream of tartar

¾ c granulated dugar

1 1/2 tsps cornstarch

½ c unsweetened coconut

whip eggwhites with cream of tartar until almost stiff peaks.  Add sugar  gradually and continue  to whip  until stiff, but still shiny.  Add cornstarch, and fold in well.  Shape into a round dome, hollow out center , drizzle with coconut! 

Preheat oven to 400 but turn down to 300 when putting pavlovas in. bake 45 min. Turn oven down to 270 if meringue is getting too brown. Cool

Calamansi Curd

6 ozs calamansi juice

12 ozs 

2 eggs

3 ozs yolks

2 tdps gelatin, bloomed in wster

6 ozs butter

Bring juice and dugar to o a boil.  Whisk eggs, pour a little of the juice, then pour back into pot! Cook while stirring until thick, as much as 20 mins. Add gelatin, then the buuter , stir until butter is all melted and gelatin dissolved.  Cool.

Assembly:

Plave meringue on a plate ir cake biard. Add about a cup of curd in hollowed out center, then top with tropical fruits like mangoes, ripe papaya, pineapple, dragonfruit, pomelo and I also like canned lychees! additionally, serve eith ice cream or whipped cream