Mango And Pineapple Pavlova
Serves: 8
Preparation: NA
Cooking Time: NA
A delicious combination of meringue, cream and fruit. Classic pavlova recipe, with a twist of exotic fruit. Always impressive at a dinner party.
Ingredients
- half a pineapple, cut into chunks
- half a mango, cut into chunks
- 4 free range egg whites
- 250g Co-operative Fairtrade caster sugar
- 1 teaspoon Dr. Oetker vanilla extract
- 1 teaspoon lemon juice
- 475ml whipping cream
- 2 teaspoons cornflour
Method
- Pre heat the oven to 150C/130C fan/gas 2. Line a baking tray with baking parchment.
- In a large mixing bowl, beat the egg whites until they form firm peaks, (you should be able to hold the bowl upside down above your head without anything falling out!).
- Gradually add the sugar, 1 tbsp at a time, and beat well. The final mixture should be thick and glossy.
- Fold in the vanilla extract, lemon and corn flour.
- Spoon the mixture onto the baking tray, it should be a large circle shape, with the edge slightly higher than the centre.
- Bake for 1 hour, and cool.
- Meanwhile, whip your cream until soft and fluffy.
- When the meringue is cool, spread the cream over the top.
- Finish by piling the fruit on top of the cream, and serve.
