A little tidbit about me and this blog, the titles are the hardest part. So I apologize if you are underwhelmed with them, some days are better than others.

I have so many fond memories of my grandma. She loved me, she loved my grandpa, she loved to please and I am not sure if she loved to cook but that is one thing she was always doing, at least that’s one thing I remember. I remember fresh orange juice, scrambles eggs, homemade buttermilk ranch dressing, red hot cinnamon applesauce and strawberry shortcake.

Here is where it gets fuzzy. You see my grandma died before I was mature enough to really appreciate all that she was and did. But one of the many things I remember vibrantly is a dessert she made. Meringues with fresh strawberries and whipped cream.  I remember the dessert as “strawberry shortcake” but I may have made that up. However I have talked to my parents and they were no help, sigh. (LOVE YOU PARENTS)

This is where I am going with the story if you are nodding off; dad cough cough. As I grew older my friends, not naming names (Jess) told me about how they loved strawberry shortcake, I thought; OMG, (well I didn’t say that because I was only 10) I also love strawberry shortcake.  Turned out, their version of (can we condense it to SSC?) SSC was not the same as my memory of the dessert. Years and years went on and another SSC I did not order.

As time went on, cooking classes were taken and the words “Eton Mess and Pavlova” crept in. I wish so hard that my grandma was alive to answer all of my questions I need to ask her about one damn dessert. But since she isn’t with us anymore I must give you my own findings. The dessert was her own creation, half Pavlova (meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream) AND half Eton Mess. (dessert consisting of a mixture of strawberries, meringue, and whipped cream). I think the thing I am asking myself is this….how has it taken me so long to make this dessert? Such a strong fond memory but yet, so distant.

I put a tropical twist on it using passion fruit, mango and some dragon fruit. It was incredible.

Meringues

6 egg whites, room temperature
1.5 cups white sugar
2 tsp corn starch
1/2 Tbsp lemon juice or distilled vinegar
1/2 Tbsp vanilla extract

 Preheat the Oven to 225 °F with the rack in the center of the oven. Line a large baking sheet with parchment paper

Using a stand mixer beat 6 egg whites on high speed 1 minute until soft peaks form. With mixer on, gradually add 1 1/2 cups sugar and beat for 10 minutes on high speed, or until stiff peaks form. The mixture will be smooth and glossy. Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.

Spoon meringue onto the parchment paper and smoosh the center down a bit with a spoon to allow room for the cream. Bake at 225˚ for 1 hour and 15 minutes then turn oven off and without opening the door, let meringue in the hot oven another 30 minutes. The outside will be dry and crisp to the tap and very pale cream colored (almost white) and the inside will still be marshmallow soft.

Transfer the meringues onto the counter or a cookie rack and allow to cool to room temp.

Passion Fruit Whip

1 cup of heavy or whipping cream, chilled

1 tablespoon powdered sugar

1/2 teaspoon pure vanilla extract

3 tablespoon Passion Fruit nectar*

Combine cream, sugar and vanilla and nectar in a chilled mixing bowl and beat until soft peaks form. 

Smother your Meringues with passion fruit whipped cream and top with anything you want. I used mangos and dragon fruit but it will be good with anything or nothing at all. I promise.