FoodCoop Recipes
Mango And Pineapple Pavlova
A delicious combination of meringue, cream and fruit. Classic pavlova recipe, with a twist of exotic fruit. Always impressive at a dinner party.
Serves
8
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.
