Perfect Passionfruit, Pineapple and Ginger Pavlova

I absolutely LOVE making my Spanish aioli for friends and family so I always have spare egg whites either in the fridge or freezer because I simply cannot throw away food! The good thing about this, however, is that I'm only ever a few minutes from meringues. 

This week was no exception and I had to throw together a dessert in a bit of a rush. This pavlova is pretty much foolproof and once you have it in the oven the hard work is all done for you. Crispy outside with an almost marshmallow-like gooey centre this meringue is to die for! I chose to top mine with tropical fruit but this recipe works just as well with berries or peaches or any stewed fruit or even chocolate and nuts.

Perfect Passionfruit Pavlova
Serves at least 10

4 egg whites
250g caster sugar
2 passion fruits
1 pineapple, cut into slices
300ml whipping cream, whipped until thick

Line a baking tray with greaseproof paper and preheat the oven to 140C.

Whisk the egg white with a hand-held electric mixer on maximum speed until stiff but not dry. Add the sugar, 1 tsp at a time, and continue to whisk until all the sugar has been incorporated and the mixture is stiff and glossy.

Spoon the meringue onto the lined baking tray, forming it into a circle. Use the spoon/spatula to raise the sides of the meringue slightly to form a sort of crater in the centre. Bake in the oven for 1 hour until crisp and dry. Leave to cool in the (switched off!) oven, then carefully peel off the paper.

Spread the whipped cream in the "crater" of the meringue. Arrange the pineapple on top and then scatter over the passion fruit pulp.

Serve either on its own or with a scoop of my Bloomin' Brilliant Blackcurrant Sorbet

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