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EXOTIC FRUIT PAVLOVA
Serves 6
Meringues
3 large egg whites
¼ tsp cream of tartar
Pinch of salt
175g caster sugar
• Preheat the oven to 140ºC / 130ºC Fan / Gas Mark 1.
• Prepare some parchment baking paper with 6 x 4cm circles spaced well apart.
• Using the whisk attachment, whisk the egg whites on speed 1 to start, slowly increasing the speed as
the egg whites stiffen.
• When you have soft peaks add the cream of tartar and salt. Continue to whisk on a high speed until you
have firm peaks.
• Gently add the sugar a spoonful at a time, continuing to whisk on high until the mixture is stiff and
glossy.
• Using a piping bag, fill the circles with a thin layer of meringue mixture. On the edge of the circle pipe 5
or 6 dollops of meringue around the edge of each circle.
• Place in the oven and reduce the temperature to 110ºC / 100ºC Fan / Gas ¼ and bake for 30 minutes.
• Turn the oven off and leave to cool for another 30 minutes, then remove from the oven and allow to cool.
To Serve
• Add the vanilla essence to the cream and whip using the whisk attachment to form soft peaks.
• Place a dollop of the whipped cream in the centre of each meringue.
• Arrange the prepared fruit on top of the cream, then top with the mint and lemon balm tips.
• Drizzle the pulp of the passion fruit on top.
Topping
250ml double cream
1 tsp vanilla essence
100g diced papaya
100g diced pineapple
100g diced mango
6 physalis berries, quartered
2 passionfruit
6 mint tips
6 lemon balm tips
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