Coconut pavlova with tropical fruit

Serving instructions

  • Sybil Kapoor
  • Serves 6
  • Takes 20 minutes to make, 45 minutes to cook, plus cooling
Coconut pavlova with tropical fruit

Ingredients

  1. 3 large free-range egg whites
  2. 170g caster sugar
  3. ½ tbsp cornflour
  4. 55g desiccated coconut
  5. 1 tsp white wine vinegar
  6. 2 passion fruit, halved
  7. 1 mini pineapple, peeled, cored and chopped
  8. 1 small mango, peeled, stoned and chopped
  9. ½ papaya, peeled, deseeded and chopped
  10. 284ml double cream, whipped

Method

  • 1. Preheat the oven to 120°c/fan100°c/gas ½. Draw a 20cm circle on a sheet of baking paper (use the base of a 20cm round cake tin as a guide) and place on a baking sheet.
  • 2. Whisk the egg whites in a large, clean, dry bowl until they form stiff peaks. Add a quarter of the sugar and whisk until stiff and glossy, then gradually whisk in the remaining sugar until very glossy. Finally, fold in the cornflour, coconut and vinegar.
  • 3. Spoon the meringue onto the paper circle, shaping into a disc. Bake for 45 minutes or until crisp on the outside and gooey inside. Turn off the oven and leave the meringue inside to cool and dry out for 1 hour. Once cool, remove from the oven, carefully peel off the paper and put on a cake stand.
  • 4. Meanwhile, scoop the passion fruit pulp into a bowl. Mix in the pineapple, mango and papaya. Spoon the cream on to the meringue and top with the tropical fruit.

Nutrition

Per serving: 446kcals, 31.3g fat (20.8g saturated), 3.3g protein, 40.2g carbs, 36.4g sugar, 0.1g salt

Chef's Tip

Add a little kirsch to the cream if you want an extra kick.

Wine Recommendation

A chilled, delicate, sweet Riesling is a real treat with pavlova.

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