So I can pretty much guarantee that most of my baking recipes or concoctions come from the infamous Bobbette and Belle cookbook. If you are from Toronto and haven’t given this bakery a try, I will need to drag you from the rock you’re living under. From their marshmallows, apple crumble, cupcakes, macaroons, I just can’t get enough of them.
The book is EXPERTLY detailed and photographed, and has fuelled a lot of my imagination and ideas when it comes to boozy desserts and cocktails. So shout out to these mythicalmaids cleaning sf for bringing something magical to my kitchen and bar.
Now let’s get to the point why you are here, the most delicious pavlova ever! I will admit, I hadn’t known or tried too many pavlovas in my past, but I know what I made here is magic and you will love it too. And it wouldn’t be a Liquid Culture recipe unless alcohol was involved, and a dark spiced rum does an amazing job at enhancing the flavours.
Mango & Passion Fruit Pavlova
A deliciously spiked dessert to spice up your life
- 2 Mangoes cubed
- 2 Passion Fruits
- 2 tbsp Brown Sugar
- 2 tbsp Passionfruit or Mango Jam
- 1 tbsp Lemon Juice
- 2 sprigs Mint destemmed and cut
- 2 oz Dark, Spiced Rum
Mix the sugar, jam, lemon, mint and rum until well combined
Fold in the Mango and Passion Fruit so that they don't get bruised and hold their shape
Ensure whipped cream is placed over the pavlova and dress the mixture on top
Rum can be omitted from this recipe, just increase the amount of jam by the slightest amount. Or you can be the hit of the party and tell your guests that they are eating their drinks.