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http://www.lifestylefood.com.au/recipes/11523/tropical-fruit-pavlova

LifeStyleFOOD.com.au

Ingredients

Method

  • 1.

    Whisk the egg whites with a pinch of salt to stiff peaks.

  • 2.

    Gradually add sugar while still beating, a little at a time until all the sugar is dissolved and the mix is glossy.

  • 3.

    Fold in the cornflour and vinegar with spatula.

  • 4.

    Line a baking tray with silicon paper and then spoon on the mix a shape to a neat flat round.

  • 5.

    Bake in pre-heated oven at 150°C for 50 minutes or until pale cream and crisp. Remove from the oven and allow to cool to room temperature.

  • 6.

    Slice the banana and mango into thin slivers and decorate the top of the pavlova, Squeeze over the passion fruit pulp and serve.

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Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Tropical Fruit Pavlova.

 
 

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Posted by Jeff3691Report
I would have thought that either a tsp of vanilla or rosewater should be added and I was always taught to leave Pavs in the oven to cool slowly. Just turn the oven off and leave it. I also don't make mine flat, mine are thicker at the edge. Either way, Pav is back and I made one last week, my daughter made one yesterday. All is good in the world!
Posted by Report
eggs need to be at least a week old and at room temp.fold in shredded coconut after you have folded in vanilla or rose water.shredded coconut adds a wonderful tropical taste that compliments the tropical fruit.
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