Hit the heading to jump to it:
| 1 passion fruit | |
| 1/2 mango | |
| 1/2 dragon fruit | |
| 3 egg whites | |
| 1 cup caster sugar | |
| 1 cup full cream | |
| 1 teaspoon lime | |
| 1 teaspoon vanilla sugar | |
| 1 tablespoon icing sugar | |
| 1 tablespoon cornstarch |
And love - it is the main ingredient!
Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.
Experience this exquisite Tropical Fruits Pavlova recipe that combines a delicate meringue with Chantilly cream and tropical fruits.
My new Pavlova features three tropical fruits such as dragon fruit or pitaya, mango, and passion fruit. So refreshing and yummy! 😉
Every bite will transfer your mouth to the tropical island. If you want a classy version of this dessert, try my Strawberry Blackberry Pavlova.
Dragon fruit has a unique taste subtly sweet and refreshingly mild. For me personally, it is close to a kiwifruit. The vibrant pink or white flesh of the dragon fruit makes it not only a delight to the tongue but also to the eyes. Have you heard the expression we eat with our eyes?
Passion fruit has a strong tropical and tangy flavor. The color of passion fruit is yellow or purple inside and filled with black seeds. The seeds have a delightful crunch that you can add to desserts, drinks, or topping desserts.
Mango has a luscious and tropical flavor. Mango is incredibly juicy and tender, with a smooth and creamy texture that melts in the mouth. It compliments this Tropical Fruits Pavlova.
The meringue shell is made by beating egg whites until stiff peaks form and gradually adding sugar to create a glossy and stable mixture. Other ingredients such as vinegar, cornstarch, and vanilla extract are often added to achieve a crisp exterior and a chewy interior.
Pavlova dessert is known for its extraordinary presentation and is often served on special occasions such as baby showers, birthday parties, or Christmas. The combination of the sweet meringue, creamy Chantilly Cream, and delicious tangy fruits creates a perfect contrast of textures and flavors.
I usually keep the baked Pavlova shell in a fridge and serve it the next day.
But, you can also store the pavlova in a cool and dry environment, away from direct sunlight, moisture, and excessive humidity.
Overall, it is an easy dessert. The most important things are eggs, sugar, and oven temperature. Let’s take a closer look at them one by one.
It is better to use eggs at room temperature, if you have eggs in the fridge, take them out, and carefully divide egg whites from yolks. Leave the egg whites in a bowl for 10 minutes. And then you can start making pavlova.
Note: You can use egg yolks for making my Hollandaise sauce. Serve it with Eggs Benedict if you want to make your breakfast extra special!
To measure the exact oven temperature, you need to have a thermometer built into your oven. Heat the oven to 300°F (150°C), and before baking Pavlova reduces the temperature to 250°F (120°C).
Experience the perfect harmony of sweet, tangy, and refreshing flavors in every bite of this fancy Tropical Fruits Pavlova.
Follow me on Pinterest and on the Food Bloggers’ Directory.
And check out these other dessert recipes that you will love:
Check out my video here. In the meantime, subscribe to my YT channel to stay tuned and enjoy other recipe ideas!
1 Done 3 min | Gather ingredientsGather all ingredients on a table. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside. Draw a round on a baking paper using a pencil and a plate for pavlova. |
2 Done 3 min | Divide and beat eggsDivide 3 egg whites from egg yolks. Hide the egg yolks to use in other dishes. Add the egg whites to a mixing bowl and whisk with an electric mixer until stiff peaks form. |
3 Done 3 min | Add sugarGradually add the sugar, one tablespoon at a time, while continuing to whisk the egg whites on high speed. Add vanilla sugar. The mixture should become thick and glossy. |
4 Done 1 min | Add cornstarch and lime juiceAdd cornstarch and whisk them again. Add lime juice and whisk one more time. |
5 Done 2 min | Prepare to bakeTransfer the mixture onto the prepared baking sheet, forming a large circle like a bird nest in the middle. |
6 Done 1 hour | BakeBake the pavlova in the preheated oven for 1 hour on 250°F (120°C), or until it is crisp on the outside and marshmallowy on the inside. |
7 Done 3-4 hours | RestTurn off the oven and let the pavlova cool completely in the oven with the door slightly ajar. |
8 Done 3 min | Make Chantilly CreamAdd full cold full cream to a mixing bowl, whisk until you see soft peaks. Add 1 tablespoon icing sugar and whisk again. Don't overbeat the full cream, it may curdle. Keep the whipped cream in the fridge until you start decorating the pavlova. |
9 Done 5 min | DecorateOnce the pavlova has cooled off completely, top it with Chantilly cream and mango, dragon fruit and passion fruit. |
10 Done | ServeYour Tropical Fruits Pavlova is ready! Enjoy! |
Share this recipe with your family and friends and tag #HelenaRecipesCom on social media when you've tried it!
Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?
Check out these other amazing recipes you will love:
Copyright © 2024 | All rights reserved.
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.
This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.
Keeping this cookie enabled helps us to improve our website.
Please enable Strictly Necessary Cookies first so that we can save your preferences!
