Caramelised pineapple, mango and coconut pavlova recipe Recipe | Better Homes & Gardens Australia
A tropical twist on this Aussie classic. Fresh mango, pineapple and the ever-popular passionfruit pulp make this pavlova an all-round winner.
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Cooking tools:
- Stand mixer
- Baking sheet
- Parchment paper
- Oven
- Nonstick skillet
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Pencil
- Serving platter
Ingredients
- 6 free-range egg whites
- ½ tsp cream of tartar
- 1½ cups caster sugar, plus extra 2 Tbsp
- 2 Tbsp cornflour
- 3 tsp white vinegar
- 2 Tbsp dried shaved coconut
- ¼ tsp sea-salt flakes
- ½ ripe pineapple, peeled, cut into long thin wedges
- 40ml white rum
- 300ml thickened cream
- 2 tsp vanilla extract
- 1 Calypso mango, thinly sliced
- Pulp of 4 passionfruit
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