Pavlova with lime cream and tropical fruits

Pavlova with lime cream and tropical fruits

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.

Pavlova with lime cream and tropical fruits

  • Serves icon for 8 people
  • Time icon Takes 20 minutes to make, 1½ hours to cook, plus cooling

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.

Per serving: 407kcals, 26.7g fat (17.1g saturated), 3.6g protein, 41.2g carbs, 37.8g sugar, 0.1g salt

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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.
  4. Bake for 1½ hours until firm to the touch. Turn off the oven and leave the pavlova inside until it is completely cold.
  5. In a bowl, beat together the mascarpone and cream with the lime juice, lime zest and maple syrup, then beat until smooth.
  6. 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.

delicious. tips

  1. 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.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

  1. 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.

Share a tip

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.