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Tropical Pavlova

Name: Tropical Pavlova
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 12
Ingredients: Pavlova; 6 egg whites (at room temperature); 2 cups Chelsea Caster Sugar; 1 tsp vanilla essence; 1 tsp white vinegar; 2 tsp cornflour; Filling; 250ml cream; 1 tsp vanilla bean paste; 1 mango, peeled, sliced lengthways; 1 pawpaw, peeled, sliced lengthways; 2 gold kiwifruit, peeled, sliced into circles; ½ pineapple, peeled, cored and cubed; 1 peach or nectarine, sliced; 2 Tbsp Chelsea Golden Syrup, to drizzle

Preparation

20 mins

Bake

1 hours 30 mins

Difficulty

Easy

Servings

Crisp on the outside, soft on the inside, this summery pavlova is a great crowd-pleaser.

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Ingredients
Method

Ingredients

Pavlova

6 egg whites (at room temperature)
2 cups Chelsea Caster Sugar
1 tsp vanilla essence
1 tsp white vinegar
2 tsp cornflour

Filling

250ml cream
1 tsp vanilla bean paste
1 mango, peeled, sliced lengthways
1 pawpaw, peeled, sliced lengthways
2 gold kiwifruit, peeled, sliced into circles
½ pineapple, peeled, cored and cubed
1 peach or nectarine, sliced
2 Tbsp Chelsea Golden Syrup, to drizzle

Chelsea Products in Recipe

Golden Syrup Easy Pour

Lighter in both colour and...

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Caster Sugar

The fine crystal of Chelsea...

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Method

Pavlova : Preheat oven to 110°C bake (not fan-forced). Line a baking tray with baking paper.

In a large glass bowl, beat egg whites until soft peaks form. Continue beating, adding the Chelsea Caster Sugar a quarter of a cup at a time. The mixture will get glossier and thicker; continue this for at least 10 minutes. Beat in vanilla essence, vinegar and cornflour.

Spoon mixture evenly onto the tray, and bake for 90 minutes, until dry and crisp. Turn oven off and leave meringue for at least another hour before removing from the oven. Allow to cool completely before adding toppings.

Topping : Whip together cream and vanilla bean paste until thick, but not over-whipped. Spread generously over the meringue and decorate with fruit. Drizzle with Chelsea Golden Syrup and serve immediately.