Pavlova with Exotic Fruits

Name: Pavlova with Exotic Fruits
Ingredients: 4 egg whites; 225 g caster sugar; 5 ml vinegar; 2.5 ml vanilla essence; 10 ml cornflour; 300 ml double cream; 45 ml coconut rum, e.g. Malibu®; 1-2 slices pineapple, cut into wedges; 1 mango, medium, peeled, stoned and sliced; 1 papaya, peeled, deseeded and sliced; 1 passion fruit, halved

Difficulty

Low

Time

105 min

Author

Kenwood

Ingredients

Servings

Makes

1 dessert

4 egg whites

225 g caster sugar

5 ml vinegar

2.5 ml vanilla essence

10 ml cornflour

300 ml double cream

45 ml coconut rum, e.g. Malibu®

1-2 slices pineapple, cut into wedges

1 mango, medium, peeled, stoned and sliced

1 papaya, peeled, deseeded and sliced

1 passion fruit, halved

Utensils

Baking tray, Parchment paper, Whisk Tool

Instructions

Step 1

Preheat the oven to 130°C, 250°F, Gas Mark 1-2. Line a baking sheet with baking parchment paper and mark out a 23 cm (9in) circle.

Step 2

Place the egg whites in the bowl, fit the whisk and whisk on speed max for approx. 2-3 minutes, until stiff. Add a large spoonful of sugar and whisk on speed max for approx. 2 minutes, until stiff. Continue adding spoonfuls and whisking after each addition as above until stiff.

Step 3

Using a metal spoon fold in the vinegar, vanilla essence and cornflour, until well blended. Spoon onto parchment paper creating a swirled and peaked effect. Bake for 1 hour 15 minutes – 1 hour 30 minutes. Turn off oven and leave to cool completely in the oven. Place the pavlova on a plate discarding the paper.