Recipe: the perfect bite-sized Queensland pavlova

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4th Sep 2019

Name a more iconic Australian dessert than the pavlova. Impossible, right? As a truly quintessential dish steeped in Australian culture, the pavlova has seen Australians completely own the humble meringue, loading it up with fresh fruit and adding a touch of cream. Best shared amongst friends and family (especially at Christmas), a classic pavlova doesn’t last long on the table. 

As part of the Guest Chef in Residence program at Daydream Island resort in the Whitsundays, chef Jesse McTavish — formerly of North Bondi Fish — has shared his ultimate pavlova recipe. Making his own version of the dessert, McTavish presents the dish in bite-sized pieces instead of the traditional cake. Scattered with tropical fruits and a touch of mascarpone, McTavish’s take is fresh, light and extremely tasty. 

“I love this pavlova and the flavours of mango, banana and passionfruit – they scream North Queensland! I can’t wait to experience the sunshine, ocean and laid back afternoons of Daydream Island,” McTavish says. Advising on the best cooking conditions for the pavlova he adds,  “The meringue should be hard on the outside and soft and chewy in the middle. You can achieve this with a domestic dehydrator or a fan-forced oven on really low heat.”

The Daydream Island Chef in Residence program will be held from September 9-15 and will feature custom menus from Jesse McTavish and Adam D’Sylva. 

Italian meringue

330g castor sugar
6 egg whites
1/4 tsp cream of tartar
300ml water

Method

1. Combine water and sugar in a pot bring to boil reduce until 121ºc. at the same time whisk whites in mixer and cream of tartar until stiff peaks then slowly add the sugar syrup until all incorporated. Keep whisking the whites until they have cooled (10 min). 
2. Place in piping bag and store.

French Meringue

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4 egg whites
130g castor
130g icing

1. Whisk whites until foamy and white, slowly add castor and then add icing, whisk until stiff peak.
2. Place in piping bag and pipe onto baking paper. Dry in dehydrator at 75ºc until firm outside and soft inside.

Topping

900g marscapone
4 passion fruit flesh
3 bananas sliced
2 mangoes diced
2tsp toasted dessicated coconut 
2 tsp toasted coconut shavings
1/2 tsp toasted black sesame
Lemon balm

Method: Plate all elements together for the finished dish.