Pavlova with Exotic Fruits

Pavlova with Exotic Fruits

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Desserts

Made with these products:

Serves 4-6 people
Prep time. 15 minutes
Cook time 1 hour 30 minutes


  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.
  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.
  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.


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

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