Caribbean-Inspired Tropical Pavlova

Ingredients

While the original Australian/New Zealand Pavlova is typically topped with berries and cream, this Caribbean adaptation incorporates tropical fruits and coconut cream to infuse the dessert with the vibrant flavors of the Caribbean. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites 4 large egg whites
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 1 teaspoon lime zest 1 teaspoon lime zest
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1 cup (150g) sliced mango 1 cup (150g) sliced mango
• 1 cup (150g) sliced kiwi 1 cup (150g) sliced kiwi
• 1 cup (150g) sliced banana 1 cup (150g) sliced banana
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (7g saturated)
• Carbohydrates: 38g (30g sugars)
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
3. 3.
   Gradually add the granulated sugar, cornstarch, white vinegar, and vanilla extract. Continue beating until stiff peaks form and the mixture is glossy.
4. 4.
   Spoon the meringue onto the prepared baking sheet, shaping it into a round nest with slightly raised edges.
5. 5.
   Bake for 1 hour, then turn off the oven and leave the Pavlova inside for another hour to cool and dry out.
6. 6.
   In the meantime, prepare the coconut cream by whisking together the coconut cream, powdered sugar, and lime zest until smooth and creamy.
7. 7.
   Once the Pavlova has cooled, carefully transfer it to a serving platter. Fill the center with the coconut cream mixture.
8. 8.
   Top the Pavlova with diced pineapple, sliced mango, kiwi, and banana. Garnish with fresh mint leaves.
9. 9.
   Serve immediately and enjoy the taste of the Caribbean!

Treat your ingredients with care...

• Coconut cream — Make sure to refrigerate the can of coconut cream overnight and only use the thick, creamy part for the topping. Avoid using the watery liquid.
• Lime zest — Use a microplane or fine grater to zest the lime, being careful not to include the bitter white pith.

Tips & Tricks

• To achieve the perfect meringue, make sure the mixing bowl and beaters are completely clean and free of any grease.
• Adding a teaspoon of cornstarch and vinegar to the meringue mixture helps create a crisp outer shell and a marshmallow-like interior.
• For an extra tropical touch, you can sprinkle toasted coconut flakes over the coconut cream topping.
• If you prefer a sweeter meringue, you can increase the amount of granulated sugar to 1 1/4 cups (250g).
• Leftover Pavlova can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Caribbean-Inspired Tropical Pavlova as a stunning centerpiece dessert at your next Caribbean-themed gathering. Cut into individual portions and serve on dessert plates.

Presentation advice

To enhance the tropical presentation, place additional slices of fresh tropical fruits around the Pavlova on the serving platter. You can also sprinkle some lime zest and toasted coconut flakes over the top for an extra pop of color and flavor.