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Tropical fruit pavlova
With runny honey & pillowy whipped cream
With runny honey & pillowy whipped cream
Serves 8
Cooks In1 hour 15 minutes plus cooling
DifficultyNot too tricky
Nutrition per serving
Calories 309 15%
Fat 16.3g 23%
Saturates 10g 50%
Sugars 39.3g 44%
Salt 0.3g 5%
Protein 3.5g 7%
Carbs 39.8g 15%
Fibre 0.3g -
Of an adult's reference intake
Ingredients
- oil , for greasing
- 6 large free-range egg whites
- 300 g caster sugar
- 1 teaspoon white wine vinegar
- 300 ml double cream
- ½ a pineapple
- 2 bananas
- 2 tamarillos
- 8 passion fruit
- runny honey , to serve
Recipe From
Jamie Magazine
By Andy Harris
Method
- Preheat the oven to 150°C/300°F/gas 2. Grease and line a 24cm baking tray.
- 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.
- 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.
- 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.
- 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.
- Drizzle over the honey, then let everyone dig in!