Meringue Layers with Papaya and Thyme spread
by Karen Kellerman
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
Method:
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
Method:
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
Method:
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