Tropical Pavlova Recipes

TROPICAL PAVLOVA

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.

PAVLOVAS WITH LEMON CURD AND TROPICAL FRUIT

Steps:

• Preheat the oven to 150°C (300°F/Gas 2). Beat the egg whites in a clean dry bowl until soft peaks form. Add the sugar gradually, beating well after each addition, until thick and glossy with stiff peaks. stir in the vanilla.
• Line a tray with baking paper and spoon the mixture into six small nests on the tray. Bake for 20 minutes, then reduce the oven to 120oc (250oF/Gas 1/2) and bake for 10 minutes Turn off the oven and leave the pavlovas to cool in the oven with the door ajar.
• To make the lemon curd, put the lemon rind, lemon juice, sugar, eggs and butter in a heatproof bowl and whisk together.
• Place the bowl over a pan of barely simmering water, making sure the base of the bowl is not sitting in the water. Stir for about 15 minutes, or until the curd is thick - do not allow it to boil. Lat plastic wrap on the surface and leave to cool. Fold on the whipped cream all through the curd. Spoon into the pavlovas and top with banana, mango and passionfruit.

AUSTRALIAN PAVLOVAS WITH GINGER AND TROPICAL FRUITS

Steps:

• Preheat oven to 200°F. Line 2 large baking sheets with foil; butter foil. Beat whites and cream of tartar in large bowl to soft peaks. Add 1 cup sugar, 1 tablespoon at a time, beating until stiff and glossy. Add 4 tablespoons ginger, cornstarch and cardamom; beat 1 minute.
• Spoon meringue into pastry bag fitted with plain 1/2-inch round tip. Pipe 3 1/2-inch-diameter meringue ring on prepared sheet. Pipe another ring atop first. Pipe meringue inside ring to create thin base, covering bottom of ring completely. Repeat, forming 6 meringue shells total.
• Bake meringues 1 1/2 hours (they will not color). Turn oven off. Leave meringues in closed oven 1 1/2 hours longer. (Can be made 1 day ahead. Store between layers of waxed paper in airtight container.)
• Slice 1 1/2 mangoes; chill. Puree remaining 1 1/2 mangoes in processor with 1 tablespoon sugar. Mix in enough water to thin to sauce consistency. (Can be made 6 hours ahead. Chill.)
• Beat cream, sour cream, vanilla and 1 tablespoon sugar in large bowl to stiff peaks. Drizzle 1/4 cup mango sauce onto each of 6 plates. Place 1 meringue on each plate. Spoon 1/3 cup cream into center of each meringue. Top with pineapple, kiwi and sliced mango. Sprinkle with 1 tablespoon ginger.