- Yield: 8 servings
- Prep Time: 45 minutes
Solo snowy nest
Such a pretty dessert, you hate to cut into it. But cut you must for a pairing up of a super sweet filling and its light and bright shell. I made this for a wedding shower, thinking it would be a ladies' favorite. It turned out that both sexes dug in.
- 3 egg whites
- 1/2 tsp cream of tartar
- 3/4 cup sugar
- 2 tsp cornstarch
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 Brooks' Solo Papaya
- 1/4 cup sugar
- 1/4 cup water
Preheat oven to 250°. Line a baking sheet with parchment paper. Using a 7" to 8" diameter bowl, draw a circle around the lip of the bowl on the paper (using a pencil).
In a large bowl, combine the egg whites and cream of tartar and use a mixer set on medium speed to beat the contents until soft peaks form.
Turn speed up to high. Slowly add the sugar and cornstarch by the spoonful. Once they are completely mixed in, add the salt and vanilla extract. Beat until completely combined and there is a glossy sheen.
With a spatula, spread the mixture within the circle on the parchment paper. With a large spoon, create a slight depression in the middle.
Bake one hour.
Cut the Solo papaya in half; discard the seeds and scoop out the meat. Chop into small pieces.
In a small saucepan over medium heat, combine 1/4 cup sugar and 1/4 cup water. Simmer until sugar is dissolved. Add the Solo papaya pieces; simmer until thickened. Remove from heat, let cool.
Transfer the cooled snowy nest to a plate. Scoop the papaya sauce into the center.