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Tropical pavlova

Tropical pavlova served on a plate

Tropical pavlova

Name: Tropical pavlova
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Australian
Ingredients: 5 egg whites; 300g caster sugar; 1 tsp vanilla extract; 1 tsp white wine or champagne vinegar; 1 tsp cornflour; 25g desiccated coconut; 300ml double cream; 100ml crème fraîche; 100g caster sugar; 1 tsp vanilla extract; selection tropical fruit (we used the seeds of 2 passion fruit, 1 peeled and sliced mango and 2 sliced bananas tossed with a little lime juice)

John Torode

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Serves 6

More effort

Prep: 30 mins

Cook: 1 hr

Plus cooling

A star rating of 3.1 out of 5.17 ratingsRate

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Impress guests with this indulgent dinner party dessert combining coconut and melty meringue. Choose your own toppings for this summery dessert

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Ingredients

Nutrition

Units:

MetricUS

For the meringue

5 egg whites
300g caster sugar
1 tsp vanilla extract
1 tsp white wine or champagne vinegar
1 tsp cornflour
25g desiccated coconut

To serve

300ml double cream
100ml crème fraîche
100g caster sugar
1 tsp vanilla extract
selection tropical fruit (we used the seeds of 2 passion fruit, 1 peeled and sliced mango

and 2 sliced bananas tossed with a little lime juice)

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Nutrition: per serving

kcal659
fat35g
saturates21g
carbs87g
sugars85g
fibre2g
protein5g
salt0.2g

low

Method

step 1

Heat the oven to 140C/120C fan/gas 1. To make the meringue, separate the egg whites into a clean bowl (save the yolks for another time) and add the sugar. Beat with an electric whisk for 8-10 mins, or until stiff and glossy. Combine the vanilla, vinegar and cornflour in a separate bowl until smooth, then fold into the eggs along with the coconut.
step 2

Place a piece of parchment paper or silicone paper over a baking sheet. Spoon the meringue mix onto the sheet and smooth out to form a circle about 20-25cm wide, swirling with a knife to make peaks around the edges. Cook for 1 hr until the meringue is crisp and lightly browned, then turn off the oven and leave to cool. Gently peel away the paper. Can be made up to two days ahead and carefully stored in an airtight container.
step 3

To serve, whip the cream, crème fraîche, sugar and vanilla extract together until soft peaks form, then spread over the centre of the meringue. Top with the fruit and serve.

Recipe from Good Food magazine, May 2008

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A star rating of 3.1 out of 5.17 ratings

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