Caramelised Pineapple, Mango and Coconut Pavlova
preparation time 20 mins plus 3 hours cooling
cooking time 1 hour 20 mins
- 6 free-range egg whites
- ½ tsp cream of tartar
- 1 ½ cups caster sugar
- 2 Tbsp cornflour
- 3 tsp white vinegar
- 2 Tbsp dried shaved coconut
- ¼ tsp sea-salt flakes
- 300ml thickened cream
- 2 tsp vanilla extract
- ½ ripe pineapple, peeled, cut into long thin wedges
- 2 Tbsp caster sugar
- 40ml white rum
- 1 mango, thinly sliced
- Pulp of 4 passionfruit
- Preheat oven to 140°C fan-forced (160°C conventional). Mark a 25cm circle on a piece of baking paper, turn over and use to line a large baking tray.
- Put egg whites in the bowl of an electric mixer and beat, using whisk attachment, until foamy. Add cream of tartar and beat for about 2 minutes or until stiff peaks form. Gradually rain in sugar, 2 Tbsp at a time, beating well until mixture is thick and glossy and no longer grainy. Add cornflour and vinegar and whisk again until just combined.
- Spoon mixture into the centre of the marked rectangle. Use the back of a spoon to spread meringue to edge, whilst also creating decorative peaks. Scatter with coconut and salt.
- Bake for 8 minutes, then reduce oven to 110°C and bake for 1 hour 10 mins or until dry to. Turn off oven and leave to cool completely in oven, with door slightly ajar. (this will take 2-3 hours)
- Meanwhile, put pineapple and sugar in a large non-stick frying pan over high heat. Cook for 10 minutes, stirring occasionally, or until caramelised. Add rum and cook for a further 2 minutes. Set aside for 30 minutes to cool to room temperature.
- Just before serving, put cream and vanilla in the bowl of an electric mixer and beat, using whisk attachment until firm peaks form.
- Dollop cream over cooled pavlova, top with pineapple and mango, then drizzle over passionfruit pulp. Serve.
You can bake the pavlova the night before, and once the pavlova has cooled completely in the oven, just close the oven door completely, and store in the oven over night