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Strawberry, lychee and passion fruit pavlova
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“I’d like to say this is my own recipe but, like most of the best recipes, it has been handed down through the generations, in this instance via the famous(-in-New-Zealand) ‘Edmonds Cookery Book’. When I was a child, baking the perfect ‘pav’ was a source of domestic Kiwi pride – it must have a crunchy crust encasing a marshmallow centre, lashings of whipped cream and fresh fruit.” Anna Hansen
4 egg whites
315g caster sugar
1 tsp white wine vinegar
1 tsp vanilla extract
1 tbsp cornfl our
400g strawberries, hulled and quartered
8 lychees (peeled and stoned if fresh, or tinned), halved
2 passion fruit
1 tbsp light brown muscovado sugar
400ml whipping cream
1. Preheat the oven to 180°C, gas mark 4. Beat the egg whites and caster sugar together with electric beaters on a high speed for 10–15 minutes, until thick and glossy. In a separate small bowl, stir the vinegar and vanilla into the cornfl our until smooth, then add to the meringue, beating for 1 more minute.
2. Line a large, flat baking tray with baking parchment, then dollop the pavlova mixture into the centre. Spread out evenly to form a 23cm circle, keeping it as round and even as possible.
3. Place the pavlova in the oven, then immediately reduce the temperature to 100°C, gas mark ¼, and bake for 1 hour. Turn the oven off and leave the pavlova inside to cool. Once completely cool, carefully transfer to a serving plate.
4. Put the strawberries, lychees and passion fruit pulp in a bowl with the muscovado sugar. Mix gently but thoroughly and leave for 5 minutes until the sugar has dissolved. Whip the cream to medium-soft peaks and spread evenly over the pavlova. Spoon over the fruit and serve at once.
Typical values per serving: