Coconut pavlova with tropical fruit
Serving instructions
Sybil Kapoor
Serves 6
Takes 20 minutes to make, 45 minutes to cook, plus cooling
Ingredients
3 large free-range egg whites
170g caster sugar
½ tbsp cornflour
55g desiccated coconut
1 tsp white wine vinegar
2 passion fruit, halved
1 mini pineapple, peeled, cored and chopped
1 small mango, peeled, stoned and chopped
½ papaya, peeled, deseeded and chopped
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.
