Tropical fruit portable pavlova

• 2 hours, plus cooling
• Serves 12

Adapted from Tropical fruit portable pavlova, jamieoliver.com ↗

• Vegetarian

Ingredients

• 8 large free-range eggs
• 400g caster sugar
• 600ml double cream
• 300g coconut or Greek yoghurt
• 2 ripe mangos
• 2 limes
• 4 passion fruit
• 40g flaked almonds
• 40g toasted coconut flakes or chips

Let's cook

1. Heat the oven to 130°C (gas ½).
2. Separate the eggs and whisk the whites with a pinch of salt to stiff peaks.
3. Add the sugar a little at a time, then whisk on high for about 8 minutes until thick, glossy and smooth.
4. Line a large tray with greaseproof paper and pipe or spoon the meringue on in overlapping waves.
5. Bake for 1 hour 15 minutes, then turn the oven off and leave the meringue inside to cool for at least an hour.
6. Softly whip the cream and fold in the yoghurt.
7. Prepare the mango, zest and juice the limes, scoop out the passion fruit, and toast the almonds and coconut.
8. Spread the cream over the meringue, top with the fruit, nuts and coconut, and finish with lime zest.

Tags

• pavlova
• mango
• party

In Feed the family, Weekend brunch and bakes.

Check every packet for allergens.