We are firm believers in the phrase ‘Waste Not, Want Not’ here at The Cooking Academy, so we transformed our unused eggs into a crisp meringue, a perfect base for our fruit pavlova. For more creative ways to reduce food waste and transform leftovers into delicious dishes, explore our range of cooking classes!
TROPICAL FRUITS PAVLOVA
For the meringue:
3 large egg whites
175g golden caster sugar
For the filling:
600ml double cream
1 teaspoon vanilla extract
For the topping:
1 small pineapple cubed
1 papaya cubed (and seeds removed)
1 mango sliced
1 kiwi fruit cut into fan shapes
Pulp from 3 passionfruit
Cooking Instructions:-
- Pre-heat the oven to 150c/gas mark 2
- Line a baking sheet with baking parchment.
- For the meringue: place the egg whites into a large, clean, grease free bowl and whisk them until they form stiff peaks (do not over-whisk the egg whites because they will start to collapse)
- Now start to whisk in the golden caster sugar a tablespoon at a time, whisking after each addition until all the sugar is incorporated and the mixture looks thick and glossy. Secure all four corners of the baking paper with small blobs of the meringue mixture.
- Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 20 cm in diameter. Make a well in the middle of the meringue to make room for the filling.
- Place it in the oven, then immediately turn down the heat to 140°C , gas mark 1 and leave it for 1 hour.
- Then turn the heat right off but leave the pavlova inside the oven until it’s completely cold (or overnight). The pavlova is cooked when it lifts easily off the baking paper.
- When you are ready to serve the pavlova whisk the cream with the vanilla essence until it is just holding it’s shape. Pile the cream onto the meringue base and top generously with the chopped and sliced fruits. Finish by drizzling the passionfruit pulp over the top.
- Enjoy!
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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