Coconut Pavlova with Tropical Fruit

Name: Coconut Pavlova with Tropical Fruit
Yield: Serves 8
Ingredients: 1 baby pineapple, peeled and chopped; 1 tsp. white wine vinegar; 2 small mangos, peeled, stoned and neatly sliced (see page 25); 4 tbsp. desiccated coconut; 1 papaya, peeled, deseeded and sliced; 6 passion fruit, halved, juice and seeds scooped out; 6 egg whites, at room temperature; pinch of salt; 375 g (13 oz) caster sugar; 600 ml (1 pint) (double) cream; 4 tbsp white rum; 2 tsp cornflour; icing sugar, to taste

Preparation info

Serves
8

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

This dish looks like a big Easter bonnet of a pudding. You can add to the fruit, using bananas (make sure you squeeze lemon juice over them so they don’t go brown) or orange segments - whatever takes your fancy.

Ingredients

6 egg whites, at room temperature
pinch of salt
375 g (13

Dessert
Drinks
Vegetarian
Easter

Method

Preheat the oven to 180°C/350°F/gas mark 4. Put the egg whites in a large, clean bowl with the salt and beat with an electric whisk. When the mixture forms medium-sized peaks, add the sugar 1