Easter tropical pavlova recipe

This tropical pavlova is a glorious finish to a celebration meal. Photo / Fresh Media

A gorgeous pavlova is an integral part of any special Kiwi feast. A tangy fruit topping offsets the sweetness of the pavlova and the richness of the cream.

Easter tropical pavlova

Serves 8

Ingredients

Pavlova:

4 large eggs, whites only

1 cup caster sugar

1 tsp white vinegar

Tropical coulis:

½ cup fresh pineapple chunks

½ cup mango flesh, cut into chunks

1 Tbsp caster sugar

1 Tbsp lemon juice

Toppings:

300ml cream

½ fresh pineapple, sliced

1 passionfruit, seeds only

½ mango, sliced

⅓ cup coconut chips, toasted

Handful of fresh mint leaves

Method

1. For the pavlova: Preheat the oven to 100C. Line a baking tray with baking paper.
2. Using a stand mixer or electric hand mixer, beat the egg whites to a soft foam. Gradually beat in the sugar until the mixture forms stiff peaks, then whisk in the vinegar.
3. Turn the mixture onto the prepared tray, shaping into an 18-20cm circle. Draw the mixture up high and smooth off the top.
4. Bake for 90 minutes. Don’t open the oven during cooking! When the cooking time is up, 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.
5. For the tropical coulis: Add all coulis ingredients to a small pot and cook for 10-15 minutes over medium heat. Use a hand blender to blend until smooth. Set aside to cool.
6. For the toppings: Using a hand mixer, beat the cream until stiff peaks form. Set aside.
7. To serve: Serve the pavlova decorated with prepared toppings and a drizzle of tropical coulis.

– fresh.co.nz