Tropical Pavlova

Tropical Pavlova

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 30 mins Cook: 1 hr Plus cooling

More effort

Serves 6
Choose your own topping for this summery dessert

Nutrition and extra info

Nutrition: per serving

  • kcal659
  • fat35g
  • saturates21g
  • carbs87g
  • sugars85g
  • fibre2g
  • protein5g
  • salt0.18g
Save to My Good Food
Please sign in or register to save recipes.

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)

    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    hellobaker
    3rd Nov, 2017
    What an absolute waste of ingredients! This way of making meringue does not work. Threw the lot into the bin. Please amend this recipe, you cannot add anything to egg whites before they have been whisked.
    rigismum
    4th Jul, 2015
    0.05
    Although the recipe goes against anything that resembles the more usual way of making a meringue, I thought I'd trust an Aussie chef ( they are supposed to be the experts?) however, what a disaster! The mixture refused to thicken and I threw the whole lot away and started again, this time doing it my usual 'Delia' way. The result as always was perfect, I made the filling half double cream and half Greek yoghurt and added coconut essence, totally delicious!
    wimbles
    5th May, 2015
    Lovely recipe but followed Hawie's advice on folding the coconut into the mix after whisking for great results......my track record with meringue is not impressive but even I managed this!
    Hawie
    23rd Jun, 2012
    5.05
    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
    27th Jun, 2011
    2.05
    Adding coconut to the mix made the mixture greasy and it would not whisk into stiff peaks - very disappointed
    hoggynight
    10th Mar, 2011
    pavolva has always been a big favourite of mine and this one is fantastic congratulations
    ritchiethebear
    3rd Jul, 2010
    2.05
    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
    26th May, 2010
    2.05
    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!
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.