Passion Fruit Pavlova with Mango, Pineapple and Strawberries.

pavlova-1
Serves 4
Prep Time 10 mins
Cooking Time 1 hour approx
Ingredients for the meringue

  • 4 Free range egg whites
  • 250g/9oz Caster /superfine sugar
  • 2 Tsp Corn flour, sieved
  • Splash of White wine vinegar
  • Few drops of vanilla extract

Method for the meringue

  • Make a round cut out using greaseproof paper of approx 20cm-25cm, place on a large baking tray
  • Beat the egg whites until they form peaks
  • Slowly pour in the caster sugar a little at a time and keep beating until the mixture becomes shiny but firm
  • Add the vanilla extract and vinegar together with the corn flour and gently fold into the meringue
  • Spoon the meringue onto the greaseproof cut out, almost to the edges
  • Place on the middle shelf of a pre heated oven 180° C/350° F/Gas mark 4
  • Turn the temperature down immediately to 150° C/300° F/Gas mark 2
  • Bake for 1 hour and check, press lightly in the middle with your fingers, if spongy in the middle, it’s done. If not leave for another 5-10 mins
  • Turn of the heat and open the cooker door slightly, leave the meringue to cool and dry out completely

Ingredients for the Topping

  • 320ml Double/heavy cream, whipped to soft peaks
  • I prepared all the fruit except the strawberries and refrigerated
  • 8 Passion fruits cut in half and pulp scooped out
  • 1 Mango, stone removed, peeled and cut into editable chunks
  • 10 Fresh pineapple chunks
  • 6 Strawberries, roughly chopped
  • Mint leaves and icing sugar for decoration

pavlova-base
Method

  • When ready to serve, place a large plate gently over the meringue, holding the plate and baking tray together, turn over so it sits on the meringue peaks, you’ve now got a flat surface to work on
  • Remove the greaseproof paper
  • Make a few indents on the top with a palette knife
  • Spoon the cream over the meringue
  • Pour over the passion fruit
  • Scatter the rest of the fruits on top
  • Dust with icing sugar and add a few mint leaves

Equipment

  • Electric whisk/food processor
  • Greaseproof paper
  • Large baking tray

Shopping list

  • 4 Free range eggs
  • 250g/9oz Caster /superfine sugar
  • 2 Tsp Corn flour
  • White wine vinegar
  • Vanilla extract
  • 320ml Double/heavy cream
  • 8 Passion fruits
  • 1 Mango
  • 10 Fresh pineapple chunks
  • 6 Strawberries
  • Mint leaves and icing sugar for decoration
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