Wednesday, March 2, 2011

Tropical Pavlova

This melt in the mouth pavlova has a soft, marshmallowy centre and a thin, crisp and fragile outer shell...yum! yum! yum!

Ingredients (serves 10)
6 eggwhites
1 1/2 cups caster sugar
250g whipped cream
1 mango, thinly sliced
1 banana, thinly sliced
2 passionfruit, pulp removed

Preheat oven to 120°C. Draw a 24cm circle on a sheet of baking paper. Place onto a baking tray, pencil-side down.

Using an electric mixer, beat eggwhites in a large bowl until soft peaks form.

Add sugar, 1 tablespoon at a time, beating well after each addition. Beat for 10 minutes, or until sugar has dissolved.

Spoon meringue onto baking paper in the shape of a circle. Bake for 1 to 1.5 hours, or until dry and crisp. Cool in oven.

Top pavlova with cream and fruit. Serve and enjoy!