Description
Delicious and easy-to-make tropical pavlova featuring a crisp meringue base topped with whipped cream and a vibrant medley of fresh tropical fruits, all finished with a sweet mango puree drizzle. Perfect as a light, refreshing summer dessert full of exotic fruit flavors.
Ingredients
Scale
Meringue
- 3 large Egg Whites
- 175 g Caster Sugar
- 0.25 tsp Cream of Tartar
- 1 tsp Vanilla Extract
Topping & Fruit
- 150 ml Double Cream
- 1 tsp Icing Sugar
- 2 Kiwi
- 2 Passionfruit
- 200 g Pineapple
- 90 g Mango
- 2 tbsp Caster Sugar
- 1 tsp Lime Juice
Instructions
- Prepare oven and tray: Preheat the oven to 140°C (275°F) and line a large baking tray with baking paper to prevent sticking and allow even baking.
- Whisk egg whites: Place the egg whites in a large mixing bowl and use an electric whisk to beat them until stiff peaks form, ensuring air is incorporated for a fluffy meringue.
- Add sugar gradually: Reduce whisk speed and slowly add caster sugar, beating until the mixture is glossy and fully combined, creating a smooth, stable meringue base.
- Incorporate cream of tartar and vanilla: Mix in the cream of tartar and vanilla extract gently to stabilize the meringue and add flavor without deflating it.
- Shape meringue on tray: Using a spatula or spoon, transfer the meringue to the lined baking tray and spread into a circle, forming a crater in the center with higher edges to hold toppings.
- Bake the meringue: Place the meringue in the preheated oven and bake for 60 minutes. Keep the oven door closed during baking to avoid cracks or collapse.
- Cool meringue in oven: After baking, turn off the oven and let the meringue cool completely inside to maintain its structure and crisp texture.
- Make mango puree: While the meringue cools, blend half the mango with lime juice and caster sugar in a food processor until smooth; set aside for topping.
- Whip the cream: Whip the double cream with icing sugar until thick peaks form, ready to be spread over the cooled meringue base.
- Assemble pavlova: Spread the whipped cream evenly in the meringue crater, then slice kiwi, pineapple, and remaining mango and arrange over the cream layer.
- Add passionfruit and mango puree: Dot the pavlova with passionfruit seeds and drizzle the prepared mango puree on top for added tropical flavor and presentation.
- Serve: Serve the pavlova immediately to enjoy its crisp meringue and fresh fruit topping at their best texture and flavor.
Notes
- Great way to use leftover egg whites from other recipes.
- Easy to customize with different tropical fruits based on availability and preference.
- Best served immediately for optimal crispness.
- Perfect light and fruity dessert for family gatherings during summer.
Nutrition
- Serving Size: 1 serving
- Calories: 296 kcal
- Sugar: 46 g
- Sodium: 45 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 28 mg
