Luxurious meringue dessert served with yoghurt, jam and rum-infused tropical fruit.
Grilled Meringue with Rum Infused Tropical Fruit
4 Aldi Meringue Nests
½ Pineapple, peeled
1 Mango, peeled and sliced into 1cm pieces
150ml Dark Rum
2 Tbsp Brown Sugar
1 punnet Raspberries
2 Tbsp Raspberry Preserves
1 jar Lemon Curd Aldi Farmhouse Yogurt
2 Passion Fruits
12 fresh Raspberries
25g Chocolate for plate decoration
1 Lime Zest
Heat up the grill.
Gently pierce each meringue on a thin wooden skewer and roast under the grill until slightly browned on the top.
Remove from heat and set aside.
Peel and slice the pineapple into ½ inch thick pieces. Peel and slice the mango into ½ inch thick wedges.
In a small bowl, whisk together the rum and sugar. Place the pineapple and mango in the bowl to marinate.
Place the fruit on the grill and cook until marked, turning as necessary.
Brush the fruit often with the rum, once cooked, remove from heat and place the fruit back into the rum mixture.
Next, mix the lemon curd yoghurt until well incorporated.
Place a meringue on a plate, fill with yogurt, then top with a dollop of raspberry preserve.
Top with diced pineapple, mango, and passion fruit pulp.
Make a paper cornet piping bag.
Place chocolate in a metal bowl over a pot of simmering water. Don't let the bottom of the bowl touch the top of the water.
Once melted, pour into the piping bag, roll shut, and cut the tip off. Pipe a chocolate design of your choice. Place the meringue in the center of the plate.
In a small bowl, place 1 Tbsp of the raspberry preserve and then add 1 tsp of hot water. Gently mix to loosen the preserve and then gently spoon inside the chocolate decoration on the plate.
Place raspberries on the plate and then dust with lime zest. Serve immediately.