Meringue Layers with Papaya and Thyme spread

by Karen Kellerman

Papaya meringue layers

The papaya spread is the hero of the dish. The combination of papaya and fresh thyme is a match made in heaven. Even though the spread needs to stand for a day to ensure the flavours infuse, it is well worth the wait. This light dessert looks amazing and tastes even better.

4 – 6 Portions

Ingredients for papaya spread:

– 1 cup papaya pulp
– ¾ cup white sugar
– Juice of a ½ lemon
– 1½ table spoons fresh thyme, finely chopped


1. Boil pulp, sugar and lemon juice together for 10 minutes.
2. Add thyme to warm mixture
3. Cool overnight

Ingredients for Meringue disks:

– 2 egg whites
– ½ cup Caster sugar


1. Beat egg whites until soft peak stage
2. Add caster sugar gradually while beating
3. Beat until egg whites are stiff and glossy
4. Draw round circles of 10 cm on baking paper
5. Divide meringue mixture between circles and smooth thinly out as a disk
6. Bake at 100 degrees for about 45 – 60 minutes
7. Cool down

To assemble:

– 180 ml fresh whipping cream (whipped until soft peak stage)
– Fresh papaya balls to garnish
– Fresh thyme


1. Place a meringue disk on serving plate
2. Top the disk with papaya & thyme spread
3. Add whipped cream on top of papaya spread
4. Place meringue disk on top
5. Repeat step 1 – 3
6. End with papaya spread and cream
7. Garnish with fresh papaya balls and thyme
8. Serve immediately