There is no better way to showcase perfectly ripe summer fruits than in this irresistible summer pavlova. You can change up your toppings depending on the time of year. For Christmas, why not try orange, cranberry and pistachio, or apple, maple and pecan, or for a tropical twist, try coconut, raspberry and lime.
Typical nutritional content (per portion)
1 passion fruit
1 kiwi fruit
1/2 orange
1/2 star fruit
2 1/2 fl oz / 75 ml light cream
1/2 vanilla pod, split and seeds scraped out
1oz / 25g caster sugar
Finely grated rind of 1/2 orange
3 1/2 fl oz / 100ml low-fat crème fraîche
4 large strawberries
4oz / 100g raspberries
Meringue
2 large free-range egg whites, at room temperature
A pinch of salt 4 oz / 225g castor sugar
1 teaspoon corn flour
1/2 teaspoon white wine vinegar
2 drops vanilla extract
Fresh mint sprigs
Preheat the oven to 150°C / 300°F /Gas Mark 2. Line a baking sheet with non-stick baking parchment and draw a 9 inch /22cm circle. To make the meringue, whisk the egg whites and salt in a large clean bowl until stiff peaks have formed. Whisk in the sugar, a third at a time, whisking well after each addition until stiff and very shiny. Sprinkle in the corn flour, vinegar and vanilla extract and gently fold in with a metal spoon. Pile the meringue on to the paper within the circle, making sure there is a substantial hollow in the centre. Place in the oven and immediately reduce the heat to 120°C/ 250°F/ Gas Mark ½ and continue to cook for 1½ – 2 hours until crisp but a little soft in the centre. Turn off the oven, leave the door slightly ajar and leave to cool completely. To make the filling, halve the passion fruit and scoop out the pulp into a small bowl. Peel and slice the kiwi fruit segment the orange and cut the star fruit into slices. Place the cream in a bowl with the scraped out vanilla seeds, sugar and orange rind and whip until thickened, then fold in the crème fraîche. To serve, peel the paper off the Pavlova and transfer to a serving plate. Pile on the cream mixture and arrange all of the prepared fruit and berries on top, finishing with the passion fruit pulp. Decorate with the mint sprigs, then cut into slices and arrange on serving plates.
Chef’s Tip: The meringue can be prepared the day before and kept in a cool place until needed.
