The Tropical Fruit Pavlova Recipe the contrast between tangy passion fruit, cool whipped cream, and sweet meringue in this pavlova is really hard to beat. A refreshing dessert for a summer’s day.
1 quantity meringue mix,
1¼ cups heavy cream
14oz (400g) mango and papaya,
peeled and chopped
2 passion fruits
1 Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2 Take an 8in (20cm) round cake pan and draw around it with a pencil on to the parchment paper. Invert so the pencil is on the underside. Spoon large tablespoons of the meringue evenly inside the circle and smooth out with a palette knife.
3 Bake for 5 minutes, then reduce the temperature to 275°F (140°C) and cook for 1 hour 15 minutes, or until crisp and easy to remove from the parchment paper.
4 Turn off the oven and leave the meringue inside to cool before transferring to a serving plate.
5 Just before serving, whip the cream until it holds its shape. Top the pavlova with the cream, then the chopped tropical fruits.
6 Halve the passion fruits, squeeze out the juice and seeds, and pour over the pavlova just before serving.
7 PREPARE AHEAD The meringue base will keep in a dry, airtight container for 1 week. Fill just before serving.
Pavlovas do not keep very well, as the meringue base tends to get soggy after a few hours. However, to revitalize a leftover pavlova, try breaking it up into bite-sized chunks and folding with freshly whipped heavy cream and extra fruit.
|Tropical Fruit Pavlova|