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Tropical Fruit Pavlova
Serves 8.
INGREDIENTS:
For the pavlova:
• 9 egg whites, at room temperature
• A pinch salt
• A pinch cream tartar
• 375g caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 2 drops vanilla extract
To serve:
• 600ml double cream, firmly whipped
• pulp of 6 passion fruits, plus pulp of 2 more to garnish
• 2 medium mangoes, cut into small dices
• 1 papaya
• 3 tbsp sugar
• 1 small pineapple, peeled and diced
METHOD:
• Preheat the oven to 180C. Line a baking tray with greaseproof paper.
• Beat the egg whites with the salt and cream of tartar in a very clean bowl until soft peaks form. Start slowly then to increase speed.
• Continue beating, adding the sugar until stiff and shiny. Sprinkle in the cornflour, vinegar and vanilla extract and fold in gently.
• Spread the egg white mix onto the greaseproof paper forming a circle – about 30cm in diameter. Create a dip in the centre.
• Place in the oven and immediately reduce the heat to 150C and cook for 45 minutes to an hour then turn off the oven. Leave the door slightly ajar and allow to cool completely.
• Mix the passion fruit with the 3 tablespoons of sugar and the cream, and beat to stiff peaks. Spread the passion fruit cream over the pavlova, scatter the finely chopped fruit over and sprinkle with icing sugar.
Find all the recipes from ITV1's Daily Cooks Challenge at www.cooksforcooks.com.
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Weather for Eastwood
Wednesday 08 February 2012
Today
Sunny
Temperature: -4 C to 0 C
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Wind direction: South east
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