Juicy pineapple, mango and passionfruit, along with a good slug of rum, are a winning combination in Celia Brooks Brown's totally tropical pavlova.
Preheat the oven to 180c. To make the meringues, get a large bowl ready by giving it a good clean. Place egg whites in it with a pinch of salt.
Whisk the egg whites with an electric whisk until stiff. Start sprinkling in the sugar, a tablespoon at a time, and whisk well after each addition.
Once all the sugar has been incorporated, whisk in the corn flour and vinegar, then the coconut. You should have a very stiff and glossy mixture. Line two baking sheets with baking parchment. Spread the meringue out into two 8 inch / 20cm rounds and smooth the top.
Place in the oven for 5 minutes only, then turn the oven down to 130c and cook the meringues for about an hour, until lightly toasted and crisp, but still marshmallowy in the centre. Cool.
Whip the cream until it holds its shape. Whisk in the rum. To assemble the pavlova, place one meringue on a serving platter. Top with half the cream and half the fruit, except passion fruit. Place the other meringue on top, then finish with another layer of cream, and remaining fruit, ending with the passion fruit pulp dribbled over the top.
Nutritional analysis per serving (5 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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