It's not a kiwi Christmas without a decadent pavlova. This recipe boasts tropical flavours and fresh mint.

Pavlova

4	Woodland egg, whites only
1 cup	Caster sugar
1 tsp	White vinegar

Tropical coulis

1/2 cup	Dole Tropical Gold Pineapple, cored and cut into chunks
1/2	Dried mango
1 Tbsp	Caster sugar
1 Tbsp	Fresh lemon juice

Toppings

300 ml	Cream
1/2	Dole Tropical Gold Pineapple, sliced
1	Passionfruit, pulp only
1/2	Mango, sliced
1/3 cup	Fresh Life Coconut Chips, toasted
1 handful	Superb Herb Mint
1 small handful	Edible flower, optional

Directions

1. For the pavlova: Preheat the oven to 100C. Line a baking tray with baking paper.
2. Using a kitchenaid Artisan Stand Mixer, beat egg whites to a soft foam. Gradually beat in sugar until the mixture forms stiff peaks. Whisk in vinegar.
3. Turn mixture onto the prepared tray, shaping into an 18-20cm circle. Draw the mixture up high and smooth off the top. You can make fun shapes on the sides with a knife. Bake for 90 minutes. (Do not open the oven during cooking.) Turn off the oven, open the door slightly and allow the pavlova to cool in the oven. Alternatively, leave to cool in the oven overnight.
4. For the tropical coulis: Add all coulis ingredients to a small pot and cook for 10-15 minutes over medium heat. Use a cordless hand blender to blend until smooth. Set aside.
5. For the toppings: Using a cordless hand mixer, beat the cream until stiff peaks form. Set aside.
6. To serve: Serve the pavlova decorated with prepared toppings and a drizzle of tropical coulis. Yum!

• Serves: 8

Equipment:

KitchenAid Cordless 7-Speed Hand Mixer

KitchenAid Cordless Variable Speed Hand Blender

KitchenAid Artisan Stand Mixer