Caribbean Pavlova - Caribbean Dessert

Ingredients

  • 90 g Egg whites (or 3 large free-range egg whites)
  • 1 tsp white wine vinegar
  • 180 g White caster sugar
  • 0.5 tsp Cream of tartar
  • 125 g White caster sugar
  • 50 g Unsalted butter (cut in cubes)
  • 250 ml Double cream
  • 1 piece Pineapple (peeled, cut into wedges)
  • 2 tbsp White caster sugar
  • 1 piece Mango (peeled, halved, stone removed)
  • 1 piece Lime (halved)
  • 2 piece Passion fruit (halved, pulp scooped out)
  • 1 piece Fresh coconut (wedges)
  • 0.5 pint Whipping cream

Instructions

  1. Preheat the oven to 120C/100C Fan/Gas ½. Draw a 20cm/8in circle on baking parchment.

  2. Whisk egg whites and white wine vinegar until soft peaks form.

  3. Gradually add 180g caster sugar, whisking until stiff and glossy. Gently fold in cream of tartar.

  4. Spread meringue inside the circle on the baking parchment. Bake for 1 hour, then reduce the temperature to 90C/70C Fan/Gas ¼ and bake for another hour. Turn off the oven and leave to cool completely inside.

  5. Meanwhile, make the toffee sauce. Melt 125g caster sugar in a saucepan over a medium heat until golden. Add butter and stir until melted. Take off the heat and stir in double cream. Set aside to cool slightly.

  6. Roast the pineapple. Preheat the oven to 200C/180C Fan/Gas 6. Toss pineapple wedges with 2 tbsp caster sugar and roast for 20 minutes, or until golden-brown.

  7. Whip the whipping cream until soft peaks form.

  8. To assemble, spread whipped cream over the meringue. Top with roasted pineapple, mango, lime, passion fruit and coconut wedges. Drizzle with toffee sauce and serve immediately.

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