Tropical Fruit Pavlova

🕒 Prep: 20 min
🔥 Cook: 1 hour 15 min
🍽 Serves: 8
★★★★★
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Welcome to a taste of the tropics with this delightful Tropical Fruit Pavlova! This light and airy dessert brings together the sweet tang of exotic fruits on a cloud of meringue, perfect for brightening up any occasion.

Ingredients for Tropical Fruit Pavlova

The star of this recipe is the egg whites, which create a delicate meringue base that's crisp on the outside and soft inside. Granulated sugar sweetens the meringue and helps it achieve that glossy finish. Cornstarch stabilizes the meringue and gives it a nice texture, while white vinegar adds acidity to help the egg whites whip up perfectly. Vanilla extract brings a hint of warmth and flavor to the meringue. Heavy whipping cream forms a rich, luscious topping, sweetened just right with powdered sugar. The tropical blend of mango, passion fruit, kiwi, and pineapple offers a vibrant, juicy explosion of flavors. Finally, fresh mint leaves provide a refreshing, aromatic garnish.

Tips & Tricks

  • Ensure your mixing bowl and beaters are completely clean and dry to help the egg whites whip up properly.
  • For extra stability, use a metal or glass bowl instead of plastic, which can hold onto oils.
  • If you don't have parchment paper, lightly grease the baking sheet and dust with cornstarch.
  • Letting the meringue cool in the oven with the door closed prevents it from cracking.

Serving Suggestions

This pavlova is perfect on its own, but if you really want to elevate the experience, pair it with a chilled glass of sparkling wine or a light, fruity cocktail. For a tropical brunch, serve it alongside grilled seafood or a fresh summer salad.

Frequently Asked Questions

Can I prepare the meringue in advance?
Yes, you can bake the meringue the day before and store it in an airtight container once completely cooled.
What if I can't find fresh passion fruit?
You can use canned passion fruit pulp or substitute with another tropical fruit like papaya.
Can I use frozen fruit?
Fresh fruit is best for this recipe, but if using frozen, make sure to thaw and drain them well.

Tropical Fruit Pavlova Recipe Walkthrough

Start by preheating your oven to 250°F (120°C) and lining a baking sheet with parchment paper. This helps the meringue bake evenly and prevents sticking. Next, in a clean, dry bowl, whisk the egg whites until soft peaks form. This is crucial for achieving the right meringue texture. Gradually add the granulated sugar, one tablespoon at a time. Be patient and continue whisking until stiff, glossy peaks form.

Once the meringue is ready, gently fold in the cornstarch, white vinegar, and vanilla extract. This step adds stability and flavor. Now, spoon the meringue onto the prepared baking sheet, shaping it into an 8-inch circle with a slight depression in the center. This makes a perfect nest for the cream and fruit.

Bake the meringue in the preheated oven for 1 hour and 15 minutes. Then, turn off the oven and let it cool completely inside. This gradual cooling helps prevent cracks. While the meringue cools, whip the heavy cream with powdered sugar until soft peaks form. This creates a smooth, luscious topping.

To assemble the pavlova, spread the whipped cream over the cooled meringue. Arrange slices of mango, kiwi, passion fruit pulp, and pineapple on top. Finally, garnish with fresh mint leaves for an extra touch of freshness. Serve immediately to enjoy it at its best!

Why You'll Love This Recipe

  • Bursting with fresh, tropical flavors that transport you to a sunny paradise.
  • Light and airy texture that provides a perfect end to any meal.
  • Visually stunning and sure to impress guests at any gathering.
  • Customizable with your favorite fruits and garnishes.

Ingredients

4 large egg whites
1 cup granulated sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 1/4 cups heavy whipping cream
2 tablespoons powdered sugar
1 ripe mango, peeled and sliced
2 passion fruits, pulp scooped
2 kiwis, peeled and sliced
1/2 cup sliced pineapple
Fresh mint leaves for garnish

Step-by-step Instructions

1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, and continue whisking until the mixture is glossy and stiff peaks form.
3. Gently fold in the cornstarch, white vinegar, and vanilla extract.
4. Spoon the meringue onto the prepared baking sheet, shaping it into a circle about 8 inches in diameter, with a slight depression in the center to hold the cream and fruit.
5. Bake the meringue in the preheated oven for 1 hour and 15 minutes. Turn off the oven and allow the meringue to cool completely inside the oven.
6. Whip the heavy cream with the powdered sugar until soft peaks form.
7. To assemble, spread the whipped cream over the cooled meringue. Top with slices of mango, passion fruit pulp, kiwi, and pineapple.
8. Garnish with fresh mint leaves. Serve immediately.

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