Name: Pavlova with Exotic Fruits
Total time: 105 min
Yield: 6
Ingredients: 4 egg whites; 225g (8 oz) caster sugar; 5ml (1tsp) vinegar; 2.5ml (1/2 tsp) vanilla essence; 10ml (2 tsp) cornflour; 300ml (1/2 pt) double cream; 45ml (3 tbsp) Malibu® or coconut flavoured liqueur; 1-2 slices pineapple, cut into wedges; 1 medium mango, peeled, stoned and sliced; 1 papaya, peeled, deseeded and sliced; 1 passion fruit, halved

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Pavlova with Exotic Fruits

Serves: 4 - 6 people

Recipe course: Dessert

Total time: 1 hour 45

Ingredients

4 egg whites
225g (8 oz) caster sugar
5ml (1tsp) vinegar
2.5ml (½ tsp) vanilla essence
10ml (2 tsp) cornflour
300ml (½ pt) double cream
45ml (3 tbsp) Malibu® or coconut flavoured liqueur
1-2 slices pineapple, cut into wedges
1 medium mango, peeled, stoned and sliced
1 papaya, peeled, deseeded and sliced
1 passion fruit, halved

Method

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.
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.
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.