A fruit pavlova is a wonderful dessert for any celebration.
This recipe can be relied on to get an oooh! and lots of compliments from your guests at any party you’re planning. You can ring the changes by changing the fruit used as filling. Whatever you choose, it’s guaranteed to go down a treat, but it’s definitely not for anyone counting calories, carbs or aiming for a low fat diet! But it’s not every day we celebrate, is it?
It provides 6-8 Servings.
4 egg whites
250g (½ lb) caster sugar
1 tblsp cornflour (cornstarch)
2 tsp lemon juice
¼ tsp vanilla essence
250ml (8 fl oz, 1 US cup) double (heavy) cream
Fruit of your choice, for example:
1 small pineapple (or a tin of pineapple cubes in juice, well drained)
2 passion fruit
Preheat oven to 150°C (300°F, gas mark 2).
Whisk egg whites until peaking. Add sugar a tablespoonful at a time, whisking until the meringue is very stiff. Whisk in the cornflour, lemon juice and vanilla essence.
Pile meringue mixture onto a baking sheet lined with paper and spread into a 23cm round. Hollow out the centre slightly and bake for 1½ hours.
Cool meringue, remove paper and place on a serving dish.
Cut pineapple in half and scoop out flesh. Remove the central core and discard. Dice the rest of the pineapple. Peel the passion fruit and peaches and slice. Peel the bananas and slice.
Whip cream until stiff and fold in some of the fruit. Pile into the centre of the pavlova and decorate with remaining fruit.