Pavlova with Tropical Fruits
Crisp pavlova with cream and tropical fruit gives a colorful dessert that feels both fresh and festive. This recipe for pavlova with tropical fruits is topped w…
Ingredienser
Instructions
Beat the egg whites until stiff.
Add sugar little by little and beat well between each addition.
Continue beating for 5 minutes after all the sugar has been added, until the meringue is glossy and firm.
Add white wine vinegar and cornstarch.
Beat gently for 10 seconds, just until mixed.
Line a baking tray with parchment paper.
Transfer the meringue to the tray and shape it into a circle of about 22 cm.
Preheat the oven to 160 degrees.
Place the meringue in the oven and lower the temperature to 100 degrees.
Bake for 90 minutes.
Open the oven door and let the meringue base cool in the oven.
Whip cream and vanilla sugar into a thick cream.
Cut orange and mango into pieces.
Cut the passion fruit open and scrape out the pulp.
Top the pavlova with cream, fruit and coconut flakes just before serving.
Nutrition per serving
Energi ca. 2277 kcal
Protein 24.4 g
Fett 118.2 g
Karbohydrater 281.1 g
Fiber 7.6 g
Sukker 253.3 g
Salt 1.9 g
Tips & tricks
Top the pavlova just before eating. Juicy fruit and cream soften the meringue if it sits too long.
Did you know?
Pavlova with tropical fruits feels fresher than classic berry versions because mango, passion fruit and orange add sweetness, acidity and clear color. The crisp meringue needs low heat and gentle cooling, while the topping should be added just before serving to preserve contrast.
