Tropical Mini Pavlovas
Pavlovas are a sweet dessert that are easier to make that you might think. They are fluffy on the inside and crunchy on the outside.
Makes
Serving size
Ingredients
4 egg whites
1 cup caster (superfine) sugar
1 teaspoon real vanilla extract or vanilla bean paste
2 teaspoons cornstarch
1 teaspoon white vinegar
1 passionfruit
1 ¼ cups whipping cream
⅓ cup coconut flakes
4 ½-inch slices of fresh pineapple, cut into chunks
½ mini-seedless watermelon, cut into chunks
½ cantaloupe, cut into chunks
Special Equipment
Electric mixer
Sieve
Instructions
- Preheat oven to 300°F.
- Line two baking sheets with parchment paper and draw four 4-inch circles on each one. Turn the paper over.
- With an electric mixer, whisk egg whites until soft peaks form. Add sugar 1 tablespoon at a time, whisking well after each addition to make sure sugar dissolves, until mixture is thick and glossy.
- Fold in vanilla, cornstarch, and vinegar.
- Spoon mixture into circles on parchment paper, flattening them slightly.
- Reduce oven to 275°F and bake meringues for 1 hour. Turn the heat off, but DO NOT REMOVE MERINGUES FROM OVEN. Leave in oven 1 hour with the door open.
- Scoop pulp from passionfruit and push through a sieve to remove seeds.
- Whip cream until soft peaks form, then fold in passionfruit juice. Chill until needed.
- Heat a dry frying pan over medium-high heat. Add coconut and toast until golden, shaking pan constantly to keep from burning. Remove from pan immediately.
- Top each round meringue with whipped cream, pineapple, watermelon, and cantaloupe.
- Sprinkle with toasted coconut.
- Serve immediately.
Cooking Tip
Must be eaten within 30 minutes. To keep longer store meringues and toppings separately.
Recipe contributed by Satellite Healthcare
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