TROPICAL AMBROSIA
Inspired by memories of his grandmother’s ambrosia, a marshmallow-studded
fruit salad, chef Ryan Ratino of Bresca in Washington, D.C., brings this vintage
dessert to the modern table. For his refreshing version, Ratino steeps chewy
tapioca pearls in coconut milk and coconut water for light, balanced sweet-
ness, then layers in fresh tropical fruit, mango sorbet, and crisp shards of
pink-peppercorn meringue. (SEE P. 138 FOR RECIPE.)
PASTRY
TIP
For the lightest,
snappiest meringue, bake
it until completely firm
and dry to the
touch.