Try this Tropical Fruit Pavlova recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 150c/300f/Gas 2. 1 Line a baking sheet with non-stick baking parchment and draw on a 22cm/9" circle. For the Meringue: Whisk the egg whites and salt in a large, clean bowl until stiff peaks have formed. 2 Whisk in the sugar a third at a time, whisking well between each addition until stiff and very shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla extract and fold in gently. 3 Pile the meringue onto the paper within the circle, making sure there is a substantial hollow in the centre. 4 Place in the oven and immediately reduce the heat to 120c/250f/Gas 1/4 and cook for 1 1/2-2 hours until pale brown but a little soft in the centre. Turn off the oven, leave the door slightly ajar and leave to cool completely. 5 For the Filling: Halve the passion fruit and scoop out the pulp. Peel and slice your selection of fruit as necessary. 6 Place the cream in a bowl and whip until thick, and then fold in the creme fraiche. Peel the paper off the pavlova and place on a plate. 7 Pile on the cream mixture and arrange the fruit on top, finishing with the passion fruit pulp. Serve at once. Recipe by: Food & Drink
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 8 servings | ||
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Calories: 152 | ||
Calories from Fat: 32 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 12.9mg | 4 % | |
Sodium 586.4mg | 20 % | |
Potassium 24.2mg | 1 % | |
Total Carbohydrate 30.6g | 9 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 30.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 152
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