Name: This Tropicana Pavlova is paradise on a plate
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 12
Ingredients: 6 egg whites; 1½ cups caster sugar; 1½ tsp white vinegar; 300ml tub thickened cream; ½ cup sour cream; 2 tbsp icing sugar mixture; Chopped pineapple, sliced kiwifruit, sliced mango, passionfruit pulp, to decorate

This Tropicana Pavlova is paradise on a plate

Fresh, summery, delicious.

Skip to Recipe

Serves 12

Prep

30M

Cook

1H 30M

Resting

Total

Everyone loves a pav!

TIP: Pavlova can be made a day ahead. Keep in cold, closed oven overnight. Top with cream and fruit just before serving.

Ingredients

6 egg whites

1½ cups caster sugar

1½ tsp white vinegar

300ml tub thickened cream

½ cup sour cream

2 tbsp icing sugar mixture

Chopped pineapple, sliced kiwifruit, sliced mango, passionfruit pulp, to decorate

Method

Step 1

Grease a large oven tray.

Step 2

Trace a 22cm-diameter circle onto a sheet of baking paper. Place onto prepared tray, trace-side down.

Step 3

Beat egg whites in large bowl of an electric mixer until soft peaks form. With motor operating, beat in caster sugar, 1 tbsp at a time, beating well between each addition until dissolved. Continue to beat for a further 5 mins, until thick and glossy. Beat in vinegar.

Step 4

Spoon meringue onto traced circle on tray. Spread to edge. Smooth over top.

Step 5

Cook in a 120°C preheated oven for about 1 hour, 30 mins, or until dry and crisp. Turn off oven. Cool in oven with door ajar for 1 hour. Remove. Cool completely.

Step 6

Beat cream, sour cream and icing sugar in small bowl of an electric mixer until firm peaks form.

Step 7

Transfer pavlova to a serving plate. Spread with whipped cream. Arrange pineapple, kiwifruit and mango over top. Drizzle with passionfruit.

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