Tropical pavlova served on a plate

Tropical Pavlova

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(13 ratings)

Prep: 30 mins Cook: 1 hr Plus cooling

More effort

Serves 6

Impress guests with this indulgent dinner party dessert combining coconut and melty meringue. Choose your own toppings for this summery dessert

Nutrition and extra info

Nutrition: per serving

  • kcal659
  • fat35g
  • saturates21g
  • carbs87g
  • sugars85g
  • fibre2g
  • protein5g
  • salt0.18g


    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

    • 300ml pot double cream
    • 100ml crème fraîche
    • 100g caster sugar
    • 1 tsp vanilla extract
    • selection tropical fruit (we used the seeds of 2 passion fruit, 1 peeled and sliced mango and 2 sliced bananas tossed with a little lime juice)


    1. Heat oven to 140C/fan 120C/gas 1. To make the meringue, separate the egg whites into a clean bowl (save the yolks for another time) and add the sugar. Beat with an electric whisk for 8-10 mins, or until stiff and glossy. Combine the vanilla, vinegar and cornflour in a separate bowl until smooth, then fold into the eggs along with the coconut.

    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. 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 two 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.

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    Comments, questions and tips

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    18th May, 2019
    Awful recipe! Wish I had used usual Delia one. Mixture too runny, didn't form peaks. Also wish I had read the comments before using. You should take this off the site.
    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.
    4th Jul, 2015
    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!
    5th May, 2015
    Lovely recipe but followed Hawie's advice on folding the coconut into the mix after whisking for great track record with meringue is not impressive but even I managed this!
    23rd Jun, 2012
    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!
    27th Jun, 2011
    Adding coconut to the mix made the mixture greasy and it would not whisk into stiff peaks - very disappointed
    10th Mar, 2011
    pavolva has always been a big favourite of mine and this one is fantastic congratulations
    3rd Jul, 2010
    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!
    26th May, 2010
    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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