Tropical fruit pavlova

Yield: 8 servings

Measure Ingredient
4 larges Egg whites at room temperature
1 \N Pinches salt
225 grams Caster sugar
2 teaspoons Cornflour
1 \N Pinches cream of tartar
1 teaspoon White wine vinegar
4 drops Vanilla extract
2 \N Passion fruit
\N \N Ripe tropical fruit such as mango; kiwi, star fruit
\N \N ; and cape
\N \N ; gooseberries
150 millilitres Double cream
1 \N 200 millilit creme fraiche

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.

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