Cakes & Baking
Exotic Fruit Pavlova
Exotic Fruit Pavlova
Ingredients
Meringues
- 3 Large egg whites
- ¼ Tsp cream of tartar
- Pinch of salt
- 175g Caster sugar
Topping
- 250ml Double cream
- 1 tsp Vanilla essence
- 100g Diced papaya
- 100g Diced pineapple
- 100g Diced mango
- 6 Physalis berries, quartered
- 2 Passionfruit
- 6 Mint tips
- 6 Lemon balm tips
Preparation
- Preheat the oven to 140ºC / 130ºC Fan / Gas Mark 1.
- Prepare some parchment baking paper with 6 x 4cm circles spaced well apart.
- Using the whisk attachment, whisk the egg whites on speed 1 to start, slowly increasing the speed as the egg whites stiffen.
- When you have soft peaks add the cream of tartar and salt. Continue to whisk on a high speed until you have firm peaks.
- Gently add the sugar a spoonful at a time, continuing to whisk on high until the mixture is stiff and glossy.
- Using a piping bag, fill the circles with a thin layer of meringue mixture. On the edge of the circle pipe 5 or 6 dollops of meringue around the edge of each circle.
- Place in the oven and reduce the temperature to 110ºC / 100ºC Fan / Gas ¼ and bake for 30 minutes.
- Turn the oven off and leave to cool for another 30 minutes, then remove from the oven and allow to cool.
To Serve
- Add the vanilla essence to the cream and whip using the whisk attachment to form soft peaks.
- Place a dollop of the whipped cream in the centre of each meringue.
- Arrange the prepared fruit on top of the cream, then top with the mint and lemon balm tips.
- Drizzle the pulp of the passion fruit on top.