Pavlova

  • For the Meringue
  • 4 egg whites
  • 225g caster sugar
  • 1 tsp vinegar
  • ½ tsp vanilla essence
  • 2 tsp cornflour
  • For the Filling
  • 300ml double cream
  • 3 tbsp Malibu® or coconut flavoured liqueur
  • 1-2 slices pineapple, cut into wedges
  • 1 medium mango, peeled, stoned and sliced
  • 1 papaya, peeled, deseeded and sliced
  • 1 passion fruit, halved

Pavlova is named after a beautiful Russian ballet dancer who toured in Australia and New Zealand. Raymond Blanc says, “This dessert has inspired chefs around the world and it is one of my favourites. I like my meringues to be huge and shaped naturally, with a pale golden hue and bubbles of caramel oozing out, pearling into crystal formations. They are so simple to make. And, as the meringue is fat-free (never mind the calories from the sugar), you can serve it with a good dollop of ice cream and crème fraîche. And don’t forget the fresh seasonal fruit. Parfait.”

1. Preheat the oven to 130°C. Line a baking sheet with non-stick baking paper, using a little oil underneath to help the paper stick.

2. Place the egg whites in a clean bowl, whisk on high speed for approx. 2-3 minutes, until stiff. Add a large spoonful of sugar and whisk on high speed for approx. 2 minutes, until stiff. Continue adding spoonfuls and whisking after each addition as above until stiff.

3. Using a metal spoon, fold in the vinegar, vanilla essence and cornflour, until well blended. Spoon onto parchment paper in a 23cm circle, creating a swirled and peaked effect. Bake for 1 hour 15 minutes – 1 hour 30 minutes. Turn off oven and leave to cool completely in the oven.

4. Place the meringue on a plate, discarding the paper.

5. Whisk the cream until it holds its shape, but do not over-whisk. Quickly whisk in the liqueur. Spread the cream on top of the meringue. Decorate with the exotic fruits, spooning the passion fruit pulp out of its shell to finish, then serve.

Recipe courtesy of Kenwood's Around the World in 80 Plates

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