Christmas Pavlova
A delicious and festive take on pavlova! This recipe makes one single pavlova. Double the ingredients and process to create multiple layers as we have done.
Ingredients
Coconut Pavlova:
8 egg whites
1 cup caster sugar
2 tsp cornflour
1 tsp vinegar
Tropical topping:
400ml can coconut cream, chilled in the fridge overnight
2-3 Dole bananas, thinly sliced
1/3 Dole pineapple, peeled and cored, cut in chunks
1/4 cup preserved passionfruit in syrup
Method
1. Preheat the oven to 180°C degrees (not fan-forced). Draw a 20cm circle on two sheets of baking paper (use a 20cm plate as a guide) and place on two baking trays.
2. In a large, clean, dry bowl, whisk egg whites until stuff peaks form. Gradually add caster sugar, whisking continuously until the mixture is very thick and glossy. Add the cornflour and vinegar and mix together on a slow speed until just combined.
3. Spoon half of the meringue onto one of the paper circles, shaping into a disc, then repeat with the remaining mixture. Place the pavlova in the oven and drop the temperature to 130°C. Bake for 1 hour or until crisp on the outside and gooey inside. Turn off the oven and leave the pavlova inside to dry out and cool completely for 1 hour. Once cool, remove from the oven, carefully peel off the paper and place one of the pavolvas on a cake stand.
4. Spoon out the thick, set creamy part of the coconut cream into a bowl. Reserve the liquid. Use an electric mixer to whip the coconut cream until light and fluffy (it will look like whipped cream). If the mixture is too solid, add in some of the reserved coconut liquid bit by bit to loosen and lighten the mixture.
5. Combine banana, pineapple and passionfruit in a small bowl. Spoon the whipped coconut cream onto the pavlova on the cake stand and top with the tropical fruit. Layer the second pavlova on top and repeat the process.