Tropical Fruit Pavlova 4, prep time 20 minutes, cooking time 1 hour

3 eggs whites
4 oz strawberries
4 oz raspberries
4 oz pineapple cubes
4 oz Uchuva fruits
1 pint of double cream
Icing sugar to dust

Separate the eggs and place the egg whites in a large bowl. With an electric whisk, start whisking. Once the eggs begin to thicken, add one ounce at a time the castor sugar. As the sugar is added the eggs should look silky in texture. When all the sugar is added and the egg whites form soft peaks, you’re done. On a baking tray lined with baking parchment, start building a circular base of meringue about 15cm in diameter. Then start building a wall of egg whites around the edge. Use a fork to shape the mixture into what looks like a flan case. When you’re happy with the shape, place in the oven at 150 degrees Celsius/gas mark 2 for one hour. After an hour, turn off the heat and leave in the oven to cool. Once cooled whip the cream and line the meringue base. Add the raspberries, strawberries, pineapple and uchuva, finally dust with icing sugar.

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