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Tropical Fruit Pavlova

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  • Serves: 8
Tropical Fruit Pavlova


  • 4 large egg whites
  • 225g (8oz) caster sugar
  • 300ml (½pt) double or whipping cream
  • 2 kiwi fruit, peeled and sliced
  • 1 small papaya, peeled, de-seeded and chopped
  • 2 passion fruit


  1. Preheat oven to 140°C., 275°F., Gas Mark 1. Line a baking sheet with non-stick baking parchment and draw a 25cm (10") circle on it.

    In a large grease-free bowl and using a hand-held electric whisk, whip the egg whites until they hold their shape. Gradually add the sugar, whisking well between each addition, until the egg whites are very stiff and glossy.

    Spread about half the meringue in an even layer, around the outside edge.

    Bake in a preheated for 2-3 hours. The meringue is dried out rather than cooked at this low temperature. Remove from the oven, cool completely, then carefully peel off the parchment.

    When ready to serve, whip the cream until thick and pile on the meringue. Top with pieces of kiwi, papaya and mango. Scoop the seeds and pulp from the passion fruit and drizzle over the top.

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