TROPICAL FRUIT PAVLOVA
This gorgeous pud is a celebration of the Southern hemisphere. Piled high with tropical fruits, softly whipped cream and runny honey, it's a real showstopper for any barbecue or dinner party. If you can't get hold of tamarillos, you could try swapping in peeled and sliced kiwi fruit instead.
Provided by Andy Harris
Categories Fruit Recipes Jamie Magazine Fruit Dinner Party Honey
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 150°C/300°F/gas 2. Grease and line a 24cm baking tray.
- Whisk the egg whites with a pinch of sea salt salt using an electric mixer, until soft peaks form, then add the sugar 1 tablespoon at a time until fully incorporated, the mixture is glossy and firm peaks form.
- Fold the vinegar into the meringue mix, then spoon onto the tray. Make a slight well in the centre with the back of a spoon and bake for 1 hour. When the meringue is crisp, turn off the oven and leave the meringue in the oven until completely cool.
- Whisk the double cream by hand, just until it forms soft peaks. Peel and slice the pineapple and bananas, then peel and quarter the tamarillos.
- When the meringue is cooled, spread over the whipped cream and top with the cut fruit. Halve the passion fruits and scoop the pulp over the pavlova.
- Drizzle over the honey, then let everyone dig in!
Nutrition Facts : Calories 309 calories, Fat 16.3 g fat, SaturatedFat 10 g saturated fat, Protein 3.5 g protein, Carbohydrate 39.8 g carbohydrate, Sugar 39.3 g sugar, Sodium 0.3 g salt, Fiber 0.3 g fibre
TROPICAL PAVLOVA
Impress guests with this indulgent dinner party dessert combining coconut and melty meringue. Choose your own toppings for this summery dessert
Provided by John Torode
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat the oven to 140C/120C fan/gas 1. To make the meringue, separate the egg whites into a clean bowl (save the yolks for another time) and add the sugar. Beat with an electric whisk for 8-10 mins, or until stiff and glossy. Combine the vanilla, vinegar and cornflour in a separate bowl until smooth, then fold into the eggs along with the coconut.
- Place a piece of parchment paper or silicone paper over a baking sheet. Spoon the meringue mix onto the sheet and smooth out to form a circle about 20-25cm wide, swirling with a knife to make peaks around the edges. Cook for 1 hr until the meringue is crisp and lightly browned, then turn off the oven and leave to cool. Gently peel away the paper. Can be made up to two days ahead and carefully stored in an airtight container.
- To serve, whip the cream, crème fraîche, sugar and vanilla extract together until soft peaks form, then spread over the centre of the meringue. Top with the fruit and serve.
Nutrition Facts : Calories 659 calories, Fat 35 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 85 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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COCONUT PAVLOVAS WITH TROPICAL FRUIT - FOOD & WINE
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- Preheat the oven to 275°. Line a baking sheet with parchment paper and lightly spray it with cooking spray. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium speed until frothy. Beat in the sugar, 1 tablespoon at a time, until the meringue is thick and glossy. Beat in the vanilla extract, then fold in the shredded coconut.
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- Bake the meringues in the center of the oven for about 1 hour, until crisp and lightly golden but still chewy on the inside. Remove from the oven and let cool.
- Scoop the pulp and seeds from the passion fruits into a bowl. Set the meringues on plates. Mound the kiwi and mango into the center of the meringues, spoon the passion fruit on top and serve.
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