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Pavlova With Tropical Fruit
The egg whites should be whisked in a large dry bowl. This allows the maximum amount of air to be incorporated to produce the greatest volume. Any grease or egg yolk will prevent the whites becoming stiff. Do not put the filling into the meringue base more than 1 hour before serving, or the pavlova will go soggy.
Ingredients
4 egg whites, at room temperature
250 g/8 oz caster sugar
1 tablespoon cornflour
2 teaspoons vinegar
¼ teaspoon vanilla essence
FILLING:
300 ml/½ pint double cream
2 bananas, sliced
1 small pineapple, peeled and cut into cubes
2 passion fruit, peeled and sliced
2 peaches, peeled and sliced
Passion fruit seeds, to decorate
Details
Serves: 7
Method
1 Whisk the egg whites with a balloon whisk in a large bowl until stiff peaks form. Add the caster sugar, one tablespoon at a time, whisking until the meringue is very stiff. Whisk in the cornflour, vinegar and vanilla essence.
2 Using a spatula, pile the meringue on to a baking sheet lined with nonstick baking paper and spread into a 23 cm/9 inch round. Hollow out the centre slightly with a spoon, then bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 1½ hours.
3 Cool, then carefully remove the paper and place the meringue on a serving dish. Whip the cream until stiff and fold in some of the fruit. Pile into the meringue and decorate with the remaining fruit. Sprinkle with the passion fruit seeds.
Preparation time: 30 minutes, plus cooling
Cooking time: 1½ hours
Oven temperature: 150°C (300°F), Gas Mark 2
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