Tropical pavlova - recipe
For the pavlova
For the topping
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Preheat the oven to 140ºC (120°C fan, gas mark 1). Line 2 baking sheets with baking parchment and draw a 20cm/8in diameter circle onto one and a 15cm/6in circle on the other.
Whisk the egg whites until they form stiff peaks. Slowly whisk in the caster sugar until the mixture is thick and glossy. Fold in the cornflour, lemon juice and zest.
For this step you'll need:
- 5 Egg white(s) (free range)
- 275g White caster sugar
- 1tsp Cornflour
- 1tsp Lemon juice
- 1 Lemon zest
Spoon the meringue onto the circles on the baking parchment.
Bake in the oven and cook for 1 hour until crisp on the outside and dry underneath. Turn off the oven and leave the meringue in the oven to cool completely or leave overnight.
Once cool, gently peel off the baking parchment. The meringue can be stored in an airtight container for up to 1-2 days. It can also be frozen for up to 1 month.
To assemble the pavlova, top each meringue with cream and fruit then place the smaller one on top. Serve within an hour or so.