Julie Van Rosendaal/The Globe and Mail
Tropical flavours have been popular this year, and while we have plenty of fruit coming into season in Canada, the unique sweet-tart, floral flavour of guava, native to Central and South America, is wonderful in everything from summery drinks and cocktails to sauces, salads, preserves and desserts.
Guava is available both fresh and frozen; its flesh, ranging from creamy white to antique pink to peachy watermelon, is rich in pectin, making it an ideal base for jams and jellies – on its own or combined with other fruit – as well as goiabada or guava paste, a thick, chewy confection similar to pastes made from quince. Guava paste can be eaten on its own or rolled in sugar and food-grade citric acid for sour gummy candies, and is a delicious way to preserve guava for fall and winter cheese boards.
Guava is also a perfect pairing for crisp-chewy meringues and whipped cream; named for the famous British boarding school, Eton mess is essentially a deconstructed pavlova. You could turn these same ingredients into a pavlova by shaping the meringue into a large nest (or several smaller nests) before baking it, then filling with curd, topping with cream and more fresh guava or other seasonal fruit, such as cherries, peaches or plums. Either version is summery and simple to make ahead and assemble when you need it.
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Guava Eton mess
Guava curd makes use of the yolks left over from the meringue, but you could as easily layer macerated (tossed with sugar) guava, or guava simmered with sugar into a thick compote.
Meringues:
- ¾ cup sugar
- 1 tsp cornstarch
- 4 egg whites
- 1 tsp vanilla
Guava curd:
- ¾ cup guava purée (from about 1 cup cubed fresh or frozen guava)
- 4 egg yolks
- ¼ cup sugar
- juice of half a lemon (about 1 tbsp)
- ¼ cup butter
- a few drops red food colouring (optional)
- 1½ cups whipping cream
- 1-2 cups icing sugar
- ½ tsp vanilla
Preheat the oven to 250 F.
In a small bowl or measuring cup, combine the sugar and cornstarch to get rid of any lumps. In a large, clean glass or stainless steel bowl, beat the egg whites until very foamy, and the beaters start to leave trails. Gradually add the sugar mixture, beating constantly, until all the sugar is incorporated and the egg whites stand in stiff peaks. Beat in the vanilla.
Drop the meringue in big spoonfuls on a parchment-lined sheet and bake for about an hour, until dry and very barely golden. Let cool completely on the sheet.
To make the curd, whisk together the guava purée (blend fresh or thawed frozen guava with a hand-held immersion blender), egg yolks, sugar and lemon juice and set over medium-high heat. Bring to a simmer, whisking often, until the mixture bubbles and thickens. Remove from the heat and stir in the butter. If you like – if the curd has become too peach-coloured from the yolks and butter – whisk in a few drops of red food colouring to repink it. Pour into a container or bowl and cool completely, then chill.
When you’re ready to assemble your Eton mess, whip the cream with sugar and vanilla until soft peaks form. Break the meringues into pieces and assemble on a serving platter or layer in the bottom of a trifle bowl or individual glasses; layer with guava curd, whipped cream, more meringue, more guava and more cream. Garnish, if you like, with more fresh guava and/or sprigs of fresh mint. Serves about 6.