Recipe: Tropical Mini Pavlovas

May 23, 2011

Servings: 8


  • 4 ½-inch slices of fresh pineapple, cut into chunks
  • ½ mini-seedless watermelon, cut into chunks
  • ½ cantaloupe, cut into chunks
  • 4 egg whites
  • 1 cup caster (superfine) sugar
  • 1 tsp. real vanilla extract or vanilla bean paste
  • 2 tsp. cornstarch
  • 1 tsp. white vinegar
  • 1 passionfruit
  • 1 ¼ cup whipping cream
  • 1/3 cup coconut flakes


  1. Preheat oven to 300° F. Line two baking sheets with parchment paper and draw four 4-inch circles on each one. Turn the paper over.
  2. With an electric beater, whisk egg whites until soft peaks form. Add sugar one Tbsp. at a time, whisking well after each addition to ensure sugar dissolves, until mixture is thick and glossy. Fold in vanilla, cornstarch and vinegar.
  3. Spoon mixture into circles on parchment paper, flattening them slightly. Reduce oven to 275° F and bake meringues for 1 hour. Turn the heat off, but DO NOT REMOVE MERINGUES FROM OVEN. Leave in oven 1 hour with the door ajar.
  4. Meanwhile, scoop pulp from passionfruit and push through a sieve to remove seeds. Whip cream until soft peaks form, the fold in passionfruit juice. Chill until needed. Heat a dry frying pan over medium-high heat. Add coconut and toast until golden, shaking pan constantly to keep from burning. Remove from pan immediately.
  5. Top each round meringue with whipped cream and fruit, and sprinkle with toasted coconut. Serve immediately. Must be eaten within 30 minutes.*

*To keep longer, store meringues and toppings separately.

Nutrient analysis per pavlova
Calories 198
Carbohydrate 37 g
Fat 6 g
Phosphorus 23 mg
Potassium 137 mg
Protein 3 g
Sodium 35 mg

Categories: Recipes