Tropical Pavlova
Choose your own topping for this summery dessert
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 1 hr
plus cooling
- Heat oven to 140C/fan 120C/gas 1. Make the meringue by separating the egg whites into a clean bowl (save the yolks for another time) and adding half the sugar. Whisk for a couple of mins with an electric whisk until soft peaks appear. Combine the vanilla, vinegar and cornflour to make a paste, then stir into the eggs with the coconut and remaining sugar. Whisk until stiff peaks form.
- 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. Place in the oven and 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 2 days ahead and carefully stored in an airtight container.
- 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.
PER SERVING
659 kcalories, protein 5g, carbohydrate 87g, fat 35 g, saturated fat 21g, fibre 2g, sugar 85g, salt 0.18 g
Recipe from Good Food magazine, May 2008.
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Ingredients
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
- 284ml pot double cream
- 100ml crème fraîche
- 100g caster sugar
- 1 tsp vanilla extract
- selection tropical fruit (I used 2 passion fruit, 1 peeled and sliced mango and 2 sliced bananas tossed with a little lime juice)
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These zingy flavours combine really well with the cool taste of cucumber
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ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 1 hr
plus coolingIngredients
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
- 284ml pot double cream
- 100ml crème fraîche
- 100g caster sugar
- 1 tsp vanilla extract
- selection tropical fruit (I used 2 passion fruit, 1 peeled and sliced mango and 2 sliced bananas tossed with a little lime juice)
PER SERVING
659 kcalories, protein 5g, carbohydrate 87g, fat 35 g, saturated fat 21g, fibre 2g, sugar 85g, salt 0.18 g
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26 March 2010
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