Tropical Fruit Pavlova

Light as a cloud, this Tropical Fruit Pavlova combines a crisp meringue shell with a soft marshmallow-like centre and topped with a colourful selection of tropical fruits. A sweet and tangy made for celebrations or weekend gatherings.

Tropical Fruit Pavlova

Serves 6

Total Time Prep: 40 mins, Cook: 1 hr 45 mins

Ingredients

For the pavlova meringue
Large egg whites	6
Caster sugar	325g
Cornstarch	1 tbsp
White vinegar	2 tsp
For the whipped cream
Heavy whipping cream, chilled	240g
Icing sugar	2 tbsp
Vanilla extract	1/2 tsp
For the topping
Red dragon fruit, cubed	250g
Ripe mango, cubed	1
Passionfruit, pulp only	2
Toasted coconut flakes	2 tbsp
Fresh mint leaves	For garnish

Cooking Method

Step 01	Preheat oven to 190°C. Line a baking tray with baking paper and draw a 20cm circle as a guide.
Step 02	Whisk egg whites until foamy. Gradually add caster sugar, a few tablespoons at a time, beating continuously until the mixture becomes thick, glossy and forms stiff peaks.
Step 03	Mix cornstarch and vinegar together, then fold gently into the meringue.
Step 04	Spoon the meringue onto the prepared circle and shape into a round nest, creating a slight hollow in the centre for the filling.
Step 05	Reduce oven temperature to 110°C and bake for 1 hour 45 minutes. Turn off the oven and leave the pavlova inside to cool completely for at least 2 hours.
Step 06	To prepare the whipped cream, whisk chilled cream, icing sugar and vanilla extract until soft peaks form.
Step 07	Carefully transfer the cooled pavlova to a serving platter. Spoon the whipped cream into the centre and spread slightly towards the edges.
Step 08	Top with red dragon fruit, mango and passionfruit pulp. Finish with toasted coconut flakes and fresh mint leaves.
Step 09	Serve immediately for the best texture and flavour.