Easy pavlova with exotic fruits

Ingredients

For the meringue:

• 4 egg whites
• 1 cup sugar
• 1/3 cup cornstarch

For the cream:

• 3/4 cup cream (very cold)
• 1/4 cup sugar

For the garnish:

• 1/2 mango
• 1 kiwi
• 1 passion fruit
• 1/2 pomegranate

Materials

• 1 whisk
• parchment paper

Preparation

• Whisk the egg whites. When they start to foam, gradually add the sugar and cornstarch. The egg whites should be smooth and glossy.
• Spread the egg whites on a baking sheet and form a thick circle. Bake for 1 hour and 20 minutes at 250°F (120°C). Let it cool.
  
• Put the cream, whisk, and bowl in the freezer for 15 minutes. Whisk the very cold cream until it forms peaks, then gradually add the sugar.
• Spread the whipped cream on top of the cold meringue.
  
• Prepare your fruits: cut the mango and kiwi into cubes, remove the seeds from the pomegranate, and scoop out the pulp from the passion fruit.
• Place the pieces of fruit on top of the pavlova. It's ready!
  

Attributes

Questions

Photos of members who cooked this recipe