Pavlova with lime cream and tropical fruits
- Published: 31 Jan 10
- Updated: 18 Mar 24
This pavlova with a lime cream and tropical fruits is sunshine on a plate. It’s guaranteed to put a smile on your dinner party guests’ faces.
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for 8 people
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Takes 20 minutes to make, 1½ hours to cook, plus cooling
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Ingredients
- 4 large free-range egg whites
- 125g golden caster sugar
- 100g soft light brown sugar
- 2 tsp cornflour
- 2 tsp white wine vinegar
- 2 tsp vanilla extract
For the topping
- 250ml mascarpone
- 200ml double cream
- Juice of 1 lime
- Finely grated zest of 2 limes, a little reserved for decorating
- 2 tbsp maple syrup, or to taste
- 2 mangoes, peeled and sliced
- Pulp of 4 passion fruit
- 50g pomegranate seeds or seeds of ½ fresh pomegranate
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Method
- Preheat the oven to 160°C/fan140°C/gas 3. Place a sheet of baking paper on a large baking sheet and draw a 23cm circle – use a 23cm cake tin or plate as a guide.
- Whisk the egg whites with an electric whisk in a large clean bowl until stiff. Combine the golden caster and brown sugar in a bowl, breaking up any lumps, then gradually add to the egg whites, a little at a time. Beat hard until all the sugar is incorporated and the mixture is stiff and glossy. In a small bowl, mix together the cornflour, white wine vinegar and vanilla extract until it forms a thin paste and fold this into the meringue mixture.
- Spoon the meringue into the circle marked on the baking paper and use a spatula to peak the sides up slightly so they are higher than the middle. Place the meringue in the preheated oven and immediately reduce the temperature to 150°C/fan130°C/gas.
- Bake for 1½ hours until firm to the touch. Turn off the oven and leave the pavlova inside until it is completely cold.
- In a bowl, beat together the mascarpone and cream with the lime juice, lime zest and maple syrup, then beat until smooth.
- Carefully peel away the baking paper from the pavlova. Place on a serving plate and spoon the mascarpone cream into the middle. Top with the tropical fruits, decorate with the reserved lime zest and serve.
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- Recipe from February 2010 Issue
delicious. tips
You can also use this mixture to make 8 individual meringues. Make a small dent in the top of each to hold the filling, cook for 1 hour, turn off the oven and leave to cool completely.
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I love this recipe because it is packed with summer flavours and is perfect for serving at the end of a BBQ!
I love this recipe because it makes me happy to see the Brits doing such a classic Aussie/Kiwi recipe so well! (I am an Aussie!). The measurements are right, and it just works so well.