Tropical Fruit Pavlova – EASY & MUST TRY
A crisp meringue shell topped with whipped cream and vibrant tropical fruits, offering a delightful blend of textures and exotic flavors. Perfect for gatherings or a refreshing treat.
Ingredients
- 4 egg whites
- 1 cup sugar
- 1 tsp non-alcoholic vanilla extract
- 1 tsp cornstarch
- 1 tsp vinegar
- 1 cup whipped cream
- 1 cup chopped tropical fruit (mango, kiwi, pineapple)
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, continuing to beat until glossy and stiff peaks form.
- Gently fold in non-alcoholic vanilla extract, cornstarch, and vinegar until fully incorporated.
- Spoon the meringue mixture onto the parchment, shaping a 8-10 inch circle with a slight dip in the center.
- Bake for 60-70 minutes until dry and easily lifts off the parchment. Turn off the oven and let cool completely inside.
- Transfer the cooled pavlova to a serving plate. Top with whipped cream and tropical fruit just before serving.
Notes
Ensure bowl and beaters are grease-free for proper egg whites.
Use room temperature egg whites for best volume.
Store meringue in a cool, dry place to maintain crispness.
Top with fruits and cream just before serving to prevent sogginess.
Substitute whipped cream with Greek yogurt for a healthier option.
Experiment with tropical fruits like passion fruit, strawberries, or bananas.
Use room temperature egg whites for best volume.
Store meringue in a cool, dry place to maintain crispness.
Top with fruits and cream just before serving to prevent sogginess.
Substitute whipped cream with Greek yogurt for a healthier option.
Experiment with tropical fruits like passion fruit, strawberries, or bananas.