Tropical fruit pavlova
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Egg whites at room temperature |
| 1 | Pinches salt | |
| 225 | grams | Caster sugar |
| 2 | teaspoons | Cornflour |
| 1 | Pinches cream of tartar | |
| 1 | teaspoon | White wine vinegar |
| 4 | drops | Vanilla extract |
| 2 | Passion fruit | |
| Ripe tropical fruit such as mango; kiwi, star fruit | ||
| ; and cape | ||
| ; gooseberries | ||
| 150 | millilitres | Double cream |
| 1 | 200 millilit creme fraiche | |
Directions
Preheat the oven to 150c/300f/Gas 2.
1 Line a baking sheet with non-stick baking parchment and draw on a 22cm/9" circle. For the Meringue: Whisk the egg whites and salt in a large, clean bowl until stiff peaks have formed.
2 Whisk in the sugar a third at a time, whisking well between each addition until stiff and very shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla extract and fold in gently.
3 Pile the meringue onto the paper within the circle, making sure there is a substantial hollow in the centre.
4 Place in the oven and immediately reduce the heat to 120c/250f/Gas ¼ and cook for 1½-2 hours until pale brown but a little soft in the centre. Turn off the oven, leave the door slightly ajar and leave to cool completely.
5 For the Filling: Halve the passion fruit and scoop out the pulp. Peel and slice your selection of fruit as necessary.
6 Place the cream in a bowl and whip until thick, and then fold in the creme fraiche. Peel the paper off the pavlova and place on a plate.
7 Pile on the cream mixture and arrange the fruit on top, finishing with the passion fruit pulp. Serve at once.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.