Pavlova

Tropical fruit pavlova

With runny honey & pillowy whipped cream

Pavlova

1 hr 15 mins plus cooling

Not Too Tricky

serves 8

About the recipe

This gorgeous pud is a celebration of the Southern hemisphere. Piled high with tropical fruits, softly whipped cream and runny honey, it's a real showstopper for any barbecue or dinner party.


nutrition per serving

309

Calories


16.3g

Fat


10g

Saturates


39.3g

Sugars


0.3g

Salt


3.5g

Protein


39.8g

Carbs


0.3g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Andy Harris

Ingredients

6 large free-range egg whites

300g caster sugar

1 teaspoon white vinegar

300ml double cream

½ a pineapple

2 bananas, peeled and sliced

2 tamarillos, peeled and quartered

8 passion fruit

Runny honey, to serve

Top Tip

If you can't get hold of tamarillos, you could try swapping in peeled and sliced kiwi fruit instead.

Method

  1. Preheat the oven to 150°C/300°F/gas 2. Grease and line a 24cm baking tray.
  2. Whisk the egg whites with a pinch of sea salt salt using an electric mixer, until soft peaks form, then add the sugar 1 tablespoon at a time until fully incorporated, the mixture is glossy and firm peaks form.
  3. Fold the vinegar into the meringue mix, then spoon onto the tray. Make a slight well in the centre with the back of a spoon and bake for 1 hour. When the meringue is crisp, turn off the oven and leave the meringue in the oven until completely cool.
  4. Whisk the double cream by hand, just until it forms soft peaks. Peel and slice the pineapple and bananas, then peel and quarter the tamarillos.
  5. When the meringue is cooled, spread over the whipped cream and top with the cut fruit. Halve the passion fruits and scoop the pulp over the pavlova.
  6. Drizzle over the honey, then let everyone dig in!

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