Tropical Pavlova

Once, at the beginning of my baking journey, someone more experienced told me that Pavlova is not a “fruit salad” — you should stick to one type of fruit. Oh, how wrong they were. Or perhaps Pavlova has simply evolved so much that no combination surprises anyone anymore? Tropical fruits, coconut cream and a sweet, delicate meringue — this is what paradise tastes like.

Ingredients for the pavlova:

• 6 egg whites (from large eggs)
• a pinch of salt
• 300 g caster sugar
• 1 teaspoon cornflour (or potato starch)
• 1 teaspoon lemon juice

All ingredients should be at room temperature.

In a clean mixing bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking constantly, until the meringue becomes thick and glossy. Add the lemon juice and whisk briefly. Fold in the sifted cornflour gently using a spatula.

Line a baking tray with parchment paper. Draw a 22 cm circle as a guide. Spoon the meringue onto the circle and shape it, building the sides slightly higher.

Preheat the oven to 180°C. Place the pavlova in the oven, then immediately reduce the temperature after 5 minutes: to 150°C and bake for 1.5 hours, or for ovens that brown quickly: reduce to 110°C and bake for 1 hour 45 minutes to 2 hours. The pavlova should be pale, crisp on the outside and soft, marshmallow-like inside. Turn off the oven and allow it to cool with the door slightly ajar.

Ingredients for the topping:

• 300 ml double cream (chilled)
• 50 g desiccated coconut
• tropical fruits (as available): mango, papaya, passion fruit, starfruit, dragon fruit, kiwi, physalis, pineapple, pomegranate, persimmon, lychee, pomelo, etc.
• 3 passion fruits (for pulp/sauce)

Whip the double cream until soft peaks form and fold in the desiccated coconut. Place the cooled pavlova on a serving plate and top with the coconut cream. Arrange the tropical fruits on top and drizzle with passion fruit pulp.

Enjoy!