Jamie Magazine
By Andy Harris
1 hr 15 mins plus cooling
Not Too Tricky
serves 8
About the recipe
This gorgeous pud is a celebration of the Southern hemisphere. Piled high with tropical fruits, softly whipped cream and runny honey, it's a real showstopper for any barbecue or dinner party.
Recipe From
Ingredients
6 large free-range egg whites
300g caster sugar
1 teaspoon white vinegar
300ml double cream
½ a pineapple
2 bananas, peeled and sliced
2 tamarillos, peeled and quartered
8 passion fruit
Runny honey, to serve
Top Tip
If you can't get hold of tamarillos, you could try swapping in peeled and sliced kiwi fruit instead.
Method
- Preheat the oven to 150°C/300°F/gas 2. Grease and line a 24cm baking tray.
- Whisk the egg whites with a pinch of sea salt salt using an electric mixer, until soft peaks form, then add the sugar 1 tablespoon at a time until fully incorporated, the mixture is glossy and firm peaks form.
- Fold the vinegar into the meringue mix, then spoon onto the tray. Make a slight well in the centre with the back of a spoon and bake for 1 hour. When the meringue is crisp, turn off the oven and leave the meringue in the oven until completely cool.
- Whisk the double cream by hand, just until it forms soft peaks. Peel and slice the pineapple and bananas, then peel and quarter the tamarillos.
- When the meringue is cooled, spread over the whipped cream and top with the cut fruit. Halve the passion fruits and scoop the pulp over the pavlova.
- Drizzle over the honey, then let everyone dig in!
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