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    Tropical Fruit Pavlovas

    clock-icon240 minutes
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    Pixicook editorial team

    Light and airy meringues topped with a creamy filling and tropical fruits.

    Ingredients for Tropical Fruit Pavlovas

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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Large Egg Whites, room temperature

    each

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    Vanilla Extract

    teaspoons

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    Cream Of Tartar

    teaspoons

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    Sugar

    0 oz

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    Sugar

    0 oz

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    Mango, peeled, pitted, and cut into 1/4-inch pieces

    each

    Substitute chevron-down

    Kiwi, peeled, quartered, and sliced thin

    each

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    Pineapple, cut into 1/2-inch pieces

    cups

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    Heavy Cream, chilled

    cups

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    Sour Cream, chilled

    cups

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    Sugar

    tablespoons

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    Vanilla Extract

    teaspoons

    Substitute chevron-down

    How to Make Tropical Fruit Pavlovas

    1. Preheat the oven to 200°F

    Start by preheating your oven to 200°F. Line a rimmed baking sheet with parchment paper to ensure the meringues do not stick during baking.

    2. Prepare the meringue

    In the bowl of a stand mixer, combine 4 large egg whites, ¾ teaspoon of vanilla extract, and ¼ teaspoon of cream of tartar. Beat the mixture on medium speed until soft peaks form. At this point, the mixture should look airy and hold a peak that gently folds over.

    3. Add sugar to the meringue

    Gradually add 1 cup of sugar, a little at a time, while continuing to beat the mixture. This gradual addition helps stabilize the meringue, making sure it becomes stiff and glossy. You’ll know it’s ready when the mixture holds firm peaks and looks shiny.

    4. Shape the meringues

    Spoon the meringue onto the prepared baking sheet, creating 6 mounds. Use the back of the spoon to create a concave center in each mound. This will hold your toppings later.

    5. Bake the meringues

    Place the baking sheet in the oven and bake for 1.5 hours. The meringues should be dry and crisp when they are done. Turn off the oven and let them cool inside with the door ajar. This gentle cooling prevents them from cracking.

    6. Whip the topping

    In a mixing bowl, combine 1 cup of chilled heavy cream, ½ cup of chilled sour cream, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract. Whip the mixture until soft peaks form. This should take just a few minutes and results in a light, fluffy topping.

    7. Prepare the fruit

    While the meringues are cooling, peel and cut 1 mango into ¼-inch pieces. Peel, quarter, and slice 2 kiwis thinly. Cut 1½ cups of pineapple into ½-inch pieces. Having all the fruit ready makes assembly quick and easy.

    8. Assemble the pavlovas

    Place each meringue on a plate. Spoon the whipped cream mixture into the center of each meringue, filling the concave space you created earlier. Top with the prepared pieces of mango, kiwi, and pineapple.

    Variations

    Classic Berry Pavlova

    Top the meringue base with whipped cream and a mix of fresh berries like strawberries, raspberries, and blueberries. You can also add a berry coulis for extra flavor.

    Lemon Curd Pavlova

    Spread a layer of tangy lemon curd over the meringue base, followed by a dollop of whipped cream and garnish with lemon zest.

    Tropical Pavlova (Variation)

    Besides the classic tropical fruits like kiwi, pineapple, and mango, consider incorporating passion fruit, papaya, or even dragon fruit for a different twist on your core tropical pavlova.

    Citrus Infusion

    Swap the traditional vanilla bean in the meringue for finely grated zest of lime, lemon, or orange. This will infuse the meringue with a zesty fragrance and a subtle citrus flavor that pairs wonderfully with tropical fruits.

    Chocolate Pavlova

    Fold cocoa powder into the meringue mixture before baking. Once cooled, top it with chocolate whipped cream and chocolate shavings for a decadent twist.


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