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Brown sugar pavlova with mango & pineapple
If you want a dessert that never fails to impress, but is easier to make than it looks, you can’t go wrong with pavlova – a cloud of meringue, generously filled with fruit and pillowy whipped cream. Try this sunny, tropical-flavoured one, from our food & drink editor Alison Oakervee.
- Serves8
- CourseDessert
- Prepare25 mins
- Cook2 hrs
- Total time2 hrs 25 mins
- Pluscooling
Ingredients
- 4 free range large egg whites, at room temperature
- 225g Waitrose Light Brown Muscovado Sugar
- 2 tsp cornflour
- 280g pack mango chunks
- 275g pack pineapple
- 150ml tub Essential Double Cream
- 150g The Coconut Collab Natural yogurt alternative
- No.1 Alphonso Mango & Passion Fruit Coulis, to serve
- Mint leaves, roughly chopped, to decorate (optional)
Method
Preheat the oven to 170ºC, gas mark 3. Line a baking tray with baking parchment and draw a 20-23cm diameter circle in the centre, using a plate or cake tin as a template. Flip the paper over – you should still be able to see the circle through it.
Put the egg whites into a large, clean mixing bowl. Using an electric handheld mixer or stand mixer, whisk to stiff peaks, then whisk in the sugar (1 tbsp at a time) and cornflour until the meringue is stiff and glossy. It’s ready when you can’t feel any grains of sugar between your fingertips.
Using the circle as a guide, spoon the meringue mixture onto the prepared baking sheet in large mounds, then use the back of the spoon to form a slight hollow in the centre and steeper sides around the edge. Place in the preheated oven, then immediately reduce the temperature to 140ºC, gas mark 1 and cook for 2 hours. At the end of the cooking time, turn the oven off and let it cool in the oven with the door closed for at least 8 hours, or preferably overnight.
Place the pavlova onto a serving plate. Cut the mango and pineapple chunks in half. In a separate bowl, whisk the cream into firm peaks, then gently fold in the yogurt alternative. When combined, stir in half the mango and pineapple
Spoon the mixture into the hollow of the pavlova and scatter the remaining mango and pineapple over the top. Drizzle generously with the coulis and serve with a scattering of mint, if liked.
Cook’s tip
People are often nervous about making meringue, but it’s actually simple, as long as you follow a few key rules. Make sure the egg whites are fully whisked to stiff peaks – the traditional test is to hold the bowl over your head, and if they’re ready, nothing will fall out (I’ll leave it to you to decide whether to try that!).
If you want to get ahead, the pavlova will keep in an airtight container in a cool place for up to 3 days.
Add the sugar bit by bit, whisking it back to stiff peaks each time. Bake slowly at a low temperature, then leave it in the oven with the door closed to cool – it’s worth planning ahead so you can give it all night.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,136kJ/ 271kcals |
|---|---|
Fat | 11.5g |
Saturated Fat | 7.6g |
Carbohydrates | 37.6g |
Sugars | 35.6g |
Fibre | 2g |
Protein | 3.3g |
Salt | 0.2g |