I love a pavlova, and normally I’d keep it pretty classic, with some berries. However, after getting a delivery of some beautiful tropical fruit, I figured I’d change things up a bit. I’ve topped mine with a mix of mango, dragon fruit, lime and touch of fresh mint for freshness. And so, here you have my easy tropical pavlova recipe.
You can switch out the fruit with whatever you have, mango and passion fruit is a great tropical combo, or you could add some pineapple or coconut. It’s totally customisable, except the actual merigue recipe, you gotta stick to the recipe for that part!
Ingredients (serves 6-8)
4 egg whites
250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
250ml double cream
2 tbsp icing sugar
1 mango, diced
1 dragon fruit, diced
A few mint leaves, roughly chopped
Optional: 1-2 tbsp coconut rum
1. Preheat your oven to 130c (fan). Put your egg whites into a large bowl and use an electric whisk to whisk them until they hold soft peaks. Start adding your sugar, a little at a time, whisking continuously until thick and glossy. Add the white wine vinegar and cornflour and whisk again to combine.
2. Line a large baking tray with parchment paper and spread the meringue mixture onto it to form a rough circle, creating a slight groove in the centre. Bake for one hour, then turn off the oven and leave the pavlova in there to cool completely. Do NOT open the door or you’re more likely to get cracks in your meringue.
3. Prep your fruit! If you like, you can macerate your mango in 1-2 tbsp of coconut rum for the topping. Just leave it to soak while the meringue cools.
4. For the cream filling, whip the double cream until just beginning to thicken, then add the icing sugar and mascarpone and mix until combined. Add the zest and juice of the lime and mix again until incorporated.
5. Top your cooled meringue with the cream mixture, then finish with your selection of tropical fruit (if you’ve soaked the mango, drain the liquid away), then scatter over some roughly chopped mint leaves. Slice up and serve!