90 minutes
Delight your palate with these ethereal Tropical Fruit Pavlovas, featuring a medley of mango, kiwi, and pineapple that beautifully crowns light-as-air meringue. Perfect for any celebration or as a sophisticated finale to a special meal.
Large Egg Whites, at room temperature
each
teaspoons
Cream Of Tartar
teaspoons
0 oz
Ripe Mango, peeled, pitted, and diced into ¼-inch pieces
each
Kiwis, peeled, halved lengthwise, and thinly sliced
each
Fresh Pineapple, cut into ½-inch chunks
cups
1. Prep and Preheat
Position a rack in the middle of the oven and preheat to 200°F (93°C). Line a rimmed baking sheet with parchment paper to prevent sticking.
2. Begin the Meringue
In the clean bowl of a stand mixer with a whisk attachment, mix the egg whites, vanilla, and cream of tartar on medium-low speed. Beat until foamy, about 1 minute.
3. Whip to Soft Peaks
Increase the speed to medium-high and continue to beat until the mixture forms soft, pillowy mounds, roughly 2 minutes.
4. Add Sugar
Slowly add the 1 cup of sugar, continuing to whip. Beat until the meringue is glossy and holds stiff peaks, taking care not to overbeat, about 2 more minutes.
5. Shape Meringues
Spoon the meringue into six ½-cup sized mounds on the prepared sheet, spaced evenly apart. With the back of the spoon, create a shallow well in the center of each to hold the fruit later.
6. Bake
Place in the center of the oven and bake until the meringues are crisp and dry on the outside, approximately 1½ hours. Avoid opening the oven to ensure a consistent temperature.
7. Cool and Set
Once baked, turn the oven off but leave the meringues inside with the door closed to dry out completely, about 2 hours.
Top your meringue with whipped cream and a mix of seasonal berries – strawberries, raspberries, blackberries, and blueberries. You could add a berry coulis for an extra burst of flavor.
For a tropical twist, top your meringue with whipped cream and then spoon over fresh mango slices and passion fruit pulp. A drizzle of passion fruit syrup can enhance the flavor.
Spread a generous layer of lemon curd over the meringue before adding the whipped cream. Top with candied lemon peel or fresh raspberries for contrast.
Infuse your whipped cream with a little espresso powder and top your meringue with this coffee-flavored cream. Finish with chocolate shavings or a drizzle of chocolate sauce.
Use honey-sweetened whipped cream and top with fresh figs. A drizzle of honey and a scattering of pistachios create a Middle-Eastern inspired variant.
Comments (0)