Pavlova with Exotic Fruits - Gluten Free
Immerse yourself in the flavors of the tropics with our Tropical Pavlova Paradise. This beautifully light and airy meringue is topped with a luscious layer of whipped cream and a vibrant medley of exotic fruits like mango, kiwi, passion fruit, and pomegranate, making it both a feast for the eyes and the palate.
Ingrédients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 medium mango, sliced
- 1 medium kiwi, sliced
- 1/2 cup passion fruit pulp
- 1/2 cup pomegranate seeds
- 1/2 cup strawberries, sliced
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large, clean bowl, beat the egg whites until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold in the vinegar, vanilla extract, and cornstarch until just combined.
- Spoon the meringue onto the prepared baking sheet, forming a 9-inch (23 cm) circle with a slight indentation in the center.
- Bake for 1 hour, then turn off the oven and let the meringue cool completely in the oven with the door slightly ajar.
- In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
- Once the meringue is cool, transfer it to a serving plate and spread the whipped cream over the top.
- Arrange the mango, kiwi, passion fruit pulp, pomegranate seeds, and strawberries on top of the whipped cream.
- Serve immediately and enjoy your tropical pavlova paradise.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 40g | Protéines: 3g | Fat: 10g | Sucre: 35g
Tried this recipe?Let us know how it was!