Tropical Pavlova is a light and airy dessert that brings a taste of the tropics to your table. With its crisp meringue shell and marshmallow-like center, this pavlova is topped with a refreshing assortment of tropical fruits like mango, kiwi, and passion fruit. The meringue’s sweetness pairs beautifully with the tartness of the fruit, while a dollop of whipped cream adds richness. This elegant dessert is perfect for special occasions, offering a visually stunning and deliciously refreshing treat that will impress your guests with every bite.
Ingredients:
For the Meringue:
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Toppings:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 mango, peeled and sliced
- 2 kiwis, peeled and sliced
- 1 passion fruit, pulp scooped out
- 1/2 cup shredded coconut (optional, for garnish)
- Fresh mint leaves (optional, for garnish)
Instructions:
- Preheat the oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment as a guide for your meringue.
- Make the meringue: In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved. Gently fold in the cornstarch, vinegar, and vanilla extract.
- Shape the meringue: Spoon the meringue mixture onto the prepared parchment paper, spreading it into the 9-inch circle. Use a spatula to create a slight dip in the center, leaving the edges higher (this will hold the whipped cream and fruit).
- Bake the meringue: Reduce the oven temperature to 250°F (120°C) and bake the meringue for 1 hour. Turn off the oven and leave the meringue inside to cool completely with the door slightly ajar. This helps the meringue dry out and form its crisp exterior.
- Prepare the whipped cream: In a bowl, beat the heavy cream and powdered sugar until soft peaks form.
- Assemble the pavlova: Once the meringue is completely cool, gently transfer it to a serving plate. Spoon the whipped cream into the center of the meringue. Arrange the sliced mango, kiwi, and passion fruit pulp on top. Garnish with shredded coconut and fresh mint leaves if desired.
Enjoy this Tropical Pavlova as a light, refreshing, and visually stunning dessert that’s perfect for any celebration or gathering!
