Hello Everyone,

Welcome to our tropical pavlova recipe. If you need a recipe for a delicious lemon curd then go to last weeks post! Plus its a great way to use up your extra egg yolks.

Enjoy!

Base

Ingredients:

• 2 tsps. vinegar
• 3 cups caster sugar
• 12 eggs, whites only
• 1 tsp vanilla essence
• 2 tbsps. of cornflour
• 3 tblsps. Lemon juice
• Lemon rind

Utensils:

• Measuring cups
• Measuring spoons
• Large bowl
• Electric beater
• Electric beaters
• Baking paper
• Zester
• Fruit squeezer

Method:

1. Preheat oven to 150 . Line baking tray with baking paper.
2. Beat egg whites with an electric beater until firm peaks form
3. Gradually add sugar, beating constantly, until the sugar dissolves fully and the mixture is thick and glossy. Beat in cornflour, vinegar, lemon juice, lemon rind and vanilla essence.
4. Spoon the mixture onto a tray shaping it into a rough rectangular shape. Bake for an hour on 150  then bake for a further 2 hours bake at 120 .
5. Turn off the oven and leave in the oven to cool completely.

Topping

Ingredients:

• 600ml thickened cream
• 2 tbsps. icing sugar
• Lemon curd
• 2 large mangos
• 1 cup. Coconut flakes
• 3 large bananas
• 3-4 passionfruit 

Utensils:

• Electric beater
• Electric beaters
• Chef’s knife
• Measuring spoons
• Small bowl/Jug
• Baking tray
• Baking paper

Method:

1. Preheat oven to 180 degrees Celsius. Cut up and measure all fruit and toppings.
2. Line baking tray and tip on the coconut. Place in the oven and bake for 5-10 mins or until toasted and golden.
3.  Add thickened cream, vanilla essence and icing sugar to a bowl and beat until firm peaks form. Fold lemon curd into the cream.
4. Spread the sliced banana on top of the pavlova base. Spread the cream over the top of the pavlova base. Top with mangoes, passion fruit pulp and toasted coconut.