Search

Fruity Pavlova

Share

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 delicious dessert recipes, why not join our Desserts & Pastry Cooking Class? 

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:-

  1. Pre-heat the oven to 150c/gas mark 2
  2. Line a baking sheet with baking parchment.
  3. 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)
  4. 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.
  5. 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.
  6. Place it in the oven, then immediately turn down the heat to 140°C , gas mark 1 and leave it for 1 hour.
  7. 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.
  8. 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.
  9. Enjoy!

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

0
    0
    Your Cart
    Your cart is emptyReturn to Shop