Tropical Pavlova

Tropical Pavlova

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(6 ratings)

By

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Cooking time

Prep: 30 mins Cook: 1 hr Plus cooling

Skill level

Moderately easy

Servings

Serves 6

Choose your own topping for this summery dessert

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
659
protein
5g
carbs
87g
fat
35g
saturates
21g
fibre
2g
sugar
85g
salt
0.18g

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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Method

  1. 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.
  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. 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.
  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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Comments

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Hawie's picture
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You really need to use your instinct/know-how on this one. It is extraordinary to add anything to egg whites before whisking them - do what you would do with a regular pavlova ie whisk the egg whites, add the sugar, then fold in whatever else you are putting in. The flavours are great - the coconut really works well with a combination of tropical fruits. My son is not a pudding eater but had about 4 servings of this. Yum!

florencelara's picture
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Adding coconut to the mix made the mixture greasy and it would not whisk into stiff peaks - very disappointed

hoggynight's picture

pavolva has always been a big favourite of mine and this one is fantastic congratulations

ritchiethebear's picture
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i agree that adding the liquid made the egg whites loose again and would not whisk to stiff peaks. After changing the process slightly it did work and went down a treat at our BBQ!

t0xiccandy's picture
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Very unsuccessful! Adding liquid mid way through the whisking stage turned my soft/stiff peaks completely flat and back to liquid again!

I would strongly advise the whisk only egg whites first - then gradually adding the sugar and only then folding in gently the cornflour/vanilla/vinegar paste at the end.

Mango and passionfruit with it are just amazing though - second time round this was a hit!

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