Ingredients
6 free-range egg whites
½ tsp cream of tartar
1½ cups caster sugar, plus extra 2 Tbsp
2 Tbsp cornflour
3 tsp white vinegar
2 Tbsp dried shaved coconut
¼ tsp sea-salt flakes
½ ripe pineapple, peeled, cut into long thin wedges
40ml white rum
300ml thickened cream
2 tsp vanilla extract
1 Calypso mango, thinly sliced
Pulp of 4 passionfruit
Method
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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.
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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 tablespoons 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.
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Spoon mixture into centre of the marked circle. Use the back of a spoon to spread meringue to circle edge, while also creating decorative peaks. Scatter with coconut and salt.
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Bake for 8 minutes, then reduce oven to 110°C fan-forced (130°C conventional) and bake for 1 hour 10 minutes or until dry to touch. Turn off oven and leave to cool completely in oven, with door slightly ajar (this will take 2-3 hours).
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Meanwhile, put pineapple and extra caster sugar in a large non-stick frying pan over high heat. Cook for 10 minutes, turning occasionally, or until carmelised. Add rum and cook for a further 2 minutes. Set aside to cool to room temperature.
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Just before serving, put cream and vanilla in the bowl of an electric mixer and beat, using whisk attachment, until firm peaks form.
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Dollop cream over cooled pavlova, top with pineapple and mango, then drizzle over passionfruit pulp. Serve.
