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Ultimate Christmas tropical pavlova + Video

for 8 people
NOW PLAYING • Ultimate Christmas Tropical Pavlova
It’s not a kiwi Christmas without a decadent pavlova. This recipe boasts tropical flavours and fresh mint.

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

Pavlova

4Woodland egg, whites only
1 cupCaster sugar
1 tspWhite vinegar

Tropical coulis

1/2 cupDole Tropical Gold Pineapple, cored and cut into chunks
1/2Dried mango
1 TbspCaster sugar
1 TbspFresh lemon juice

Toppings

300 mlCream
1/2Dole Tropical Gold Pineapple, sliced
1Passionfruit, pulp only
1/2Mango, sliced
1/3 cupFresh Life Coconut Chips, toasted
1 handfulSuperb Herb Mint
1 small handfulEdible flower, optional
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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

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