Tropical fruit pavlova

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

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!